Ingredients:
1/2 kg pork belly (not too fatty, skinned)
2 tbs hoisin sauce
2 tbs thick caramel soy sauce
1 tsp ground white pepper
1 tsp food grade rose water (it's suppose to be rose wine but I didn't have that)
1 tsp liquid smoke (this can be replaced with Worcestershire sauce & is optional, it's just to give it a smoky flavor)
1/2 - 1 tsp ground Dong Quai / Chinese Angelica herb (also optional)*
*(you can also substitute the Dong Quai with 5 spice powder altho it will result in a different flavor)
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Preparation:
Divide belly into 2 - 3 strips. (The thicker the strips the longer it takes to cook).
Put everything into a baggy, coat the meat well and leave to marinade overnight in the fridge.
When ready, preheat oven to 200˚C.
Remove strips of meat from the baggy, saving the marinade for basting. Place meat on parchment-lined baking tray. Roast for 15 mins. Turn meat over, baste with marinade and roast for another 10 - 15 mins. Remove from oven.
Heat a non stick pan or grill pan, brush the meat with the leftover marinade. Char meat a little or as much as you like, baste and char other side. Remove from pan and leave to rest for 10 mins before slicing.
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