Roasted Pork Belly

We love pork belly, the tastiest fatty food.

Long long time ago, I signed up for one year gym in order to be able to drink. I used the gym 5 times and found out that the calories burning is too slow for my drinking habit. So forget about gym, I am still drinking.

I love pork,  the ribs and the belly. The taste of the fat melting (if prepared nicely) in my mouth… If need to, I would start exercising again to prevent the pork belly turning into my own belly. But, I cannot stop eating them.

Where I used to work in Singapore – One15 Marina Club, has a Chinese restaurant called Imperial Treasure. They have the best roasted pork belly. Crispy-ly roasted skin with the tender meat dipped in Dijon mustard… yum… They are not cheap and one day my colleague gave me his recipe after he found out how much I am in love with the dish.

We tried his recipe twice, first time we used 250g of belly and second time with 1.5kg for the birthday party. It came out not the same as Imperial Treasure’s pork belly but very nice with a twist of taste. If you are not living in a country where you can walk to the hawker to buy roast pork belly with your Char Siew or chicken rice, you might want to try this at home. If you are having a big party and want to make something nice you can try this.

Ingredients:

  • Pork belly  – as much as you want to make
  • Sesame oil – few drops, shall not dominate the smell
  • Shao Xing Hua Tiao Jiu – quite a lot
  • Salt and Pepper
  • Mei Gui Lu (some rose wine thingy) – this is bit tricky to find overseas but we managed to order online. It’s some “rose brandy/spirit/wine” it smells like some hardcore alcohol, add 1-2 shots
  • Light soy sauce – few dashes, less than Shao Xing and Mei Gui Lu
  • Water
Marinate for roasted pork belly - Sesame oil, Mei Gui Lu, Shao Xing Hua Tiao Jiu

From left to right: Sesame oil, Mei Gui Lu, Shao Xing Hua Tiao Jiu

Firstly,  poke a lot of holes (with ice pick or satay sticks or something sharp) on the pork belly skin and a little at the bottom of the meat. Please note that slashing with knife won’t give same effect. The more holes, the merrier. The reason for doing this is so that the skin gets crispy while being roasted and the marinade gets into the meat.
Roasted pork belly

Poking pork belly skin with an ice pick for the first time, second time I used a bunch of satay sticks, easier and faster!

Marinate with all the above ingredients for 24 hours (keep in fridge). Add water to the ingredients to make sure the meat is completely soaked under the marinate.
Pork belly in marinade

Pork belly soaked in the marinade. First time (as in this picture), we did not dilute the marinade with water, the flavour was too strong. Second time we diluted the marinade with water.

Preheat oven to 250 degree celcius, put the pork in, roast for 30-40 minutes depending the size of the meat. Don’t worry if the skin looks burned, take the pork out and scrap the burn skin with a knife and poke more holes before putting it back for another 15-20 minutes.
Roasted pork belly

Roasted pork belly after 30-40 minutes in the oven, scrap off the burned surface, poke more holes and put it back in for another 15 -20 minutes.

Serve with Dijon mustard.
Roasted pork belly

Roasted pork belly, cut and served with dijon mustard

Very nice beer snacks!

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About MyTasteHisTaste

Love eating and wine drinking.
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One Response to Roasted Pork Belly

  1. Willem says:

    Lunch at One 15’s Imperial Treasure, Singapore, was indeed great – the pork belly, the deep fried rock oyster in egg yolk that was still raw inside, and the Xiao Long Bao (Shanghai Little Dragon Balls), my all time fav dim sum!
    Hope we’ll be back there in August!

    For pork roast, many ‘old fashioned’ sommeliers would even go red wine. Even Rioja style. I would not. The roasting is nice with the tannins in red, but red will not work as well with the nice fat of the pork. In general I believe white is almost always possible with food, and often the best match. Keep the reds for roasted/grilled/pan fried red meat, or (wild/red)meat stews. Otherwise, try white first.
    Then, wooded chardonnay, full bodied would often be recommended, since the dish has a lot of taste, and the wood goes with roasting.
    I on the other hand think the essence of pork belly is in the melting succulent fat… The roasting, the full flavour, in my opinion, are all there to contrast the lovely fat.
    And fat in food likes acidity in wine! The acidity cuts through the fat so to speak, and enhances the experience, and slightly refreshes.
    Because the dish is rich, the wine should be rich too. And the wine should have some aromatics to make the match, with the marinade, complete, and it should stand besides the mustard.
    This made me think of Riesling, the noblest of white grapes, and food’s good friend!
    It should be dry, but not bone dry, and can have a hint of residual sugar even. Go for a better one, so it can be 2+ years old so the aromatics are a bit developed and less straight in the face, which would clash with the Shao Xing. For some extra fullness, I would go Rheinhessen. In this case for Dreissigacker trocken, 2008.
    Very nice match.

    Many alternatives are possible, of course in Riesling, for example good Elzas, like Trimbach or Zind Humbrecht. Pinot gris from good producers would go, and also the Alto Adige (Italy) pinot grigio form Cantina Tramin (cuvee called Unterebner) is a very very nice match!
    Even a rich Sylvaner from Franken would be very nice.
    All wines give a slightly different feel to the dish, so experiment!

    And yes, beer is great as well! 🙂

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