I almost forgot about this recipe until I made the Momofuku ginger scallion sauce. It suddenly came to my mind that this long forgotten pork belly recipe would be excellent to go with the sauce and the ramen noodles.
I am glad that I revisited this recipe and I am delighted to share it with you. It's probably not the best pork belly recipe but an extremely easy and tasty one to follow.
Ingredients
700 g pork belly rashers
2 cloves garlic, minced
3 tbsp char siu sauce
2 tbsp oyster sauce
1 tbsp cornflour
2 tbsp oil
1 tsp salt
1/2 tsp black pepper
- Remove rind from pork belly rashers if desired. (I kept the rind on for better presentation )
- Mix remaining ingredients in large bowl to form a thick paste.
- Combine pork belly with the marinade. Cover; refrigerate 2-3 hours.
- Preheat oven to 190C (375F).
- Place pork belly rashers on oiled wire rack in a roasting pan. Roast, uncovered for 40 minutes or until tender and brown.
- Stand meat for 15 minutes and slice them thinly, about 2 cm thick.
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44 comments:
Oh my god, thank you so much for posting the recipe. I've been drooling over the photo of the pork belly since you posted the last entry!
That looks magnificent, and the sauce sounds especially good.
This is amazing. This dish reminds me of my father's cooking although I can't remember if he passed on any recipe so good to know you have your mother's.
Being filipino, I do love a great pork belly and even more so with the char siu sauce! I am so glad you posted this Ellie! Thanks for sharing your Mom's recipe. Which is a good brand to use for the char siu and oyster sauce?
This looks great! You did an amazing job with this. :D
Yum this looks so good and easy to do! I'll have to print this one out =)
oh dear *faints*
That pork belly looks divine! So we can braise this can we? Do you add more water to the marinade then to keep the pork covered in braising liquid?
@ Trissa: I use Lee Kum Kee.
@ Quinn: Yes, you can braise it. Don't have to add water, braise it at very low heat. Keep stirring and turning until the sauce thicken (almost dry) and pork is cooked and tender.
You make me crave for some classic Cantonese char siu pork with honey glaze! Your char siu pork slices look so good too.
Oh yum, this looks so good! Can you kindly pass me some please?
Oh drool! Ellie I have to stop looking at pics on your blog late at night, my tummy starts growling...I love hand-me-dwon recipes, they carry so many memories.Thanks for sharing.
Oh my, that siu yok looks absolutely amazing. Wish I could have some of it! You did a fantastic job, and thanks for sharing your mum's recipe.
I've gotta make some of this! It's been a while since I made something similar. Thanks for sharing & inspiring!! Yours looks yummy!
Pei-Lin
OMG, this look so good, I would like to cook this soon. Thanks for sharing.
So nice that u have fond memories of your mom cooking!! precious!
this roasted pork is a marvel thanks for the photo !! cheers from paris Pierre
that pork looks divine. i'm about to go to bed but you've just made me think of food again :-) i'm be dreaming about pork tonight
Scrumptiously delicious looking..You have such a steady hand:)
WAH!!! is all I can say! Superb photography too.
those pork pieces looks sooooooo suepr delish...we dont get pork much out here :(
wow that looks amazing!! I've seen so many people talking about Momofuku, is it really really good or something? I've never tried any recipes from it or been there
I'm seeing more and more pork belly recipes online and this one is a stand out. Simple ingredients that really pack some flavour. Thanks for Sharing Elli and it was fun meeting the other night.
Amzing blog with fantastic pic and delcious recipes-u rock!!!!
Cheers!!!
heavens girl, you just kill me on this one.
I really need to get my hands on this Momofuku book. The pork belly looks delicious Ellie.
Yum! That looks soooo good! I first discovered the ginger & spring onion sauce with hainanese chicken rice but I can imagine it would taste great with pork too!
Another delicious pork belly dish - absolutely superb Ellie.
Mmm Ellie you've found my weakness. I love everything cooked with char siu sauce! What char siu sauce do you use?
@ Stephcookie: I use Lee Kum Kee brand.
This is definitely something I will have to try. Fantastic
Oh Ellie, it looks amazing, so juicy and tender. Probably a bad idea to read your post between going to the gym and eating lunch too...made me super super hungry!!
I just cooked pork belly for the first time and I loved it. This looks really good.
This is the second time in this month that I come across a delectable Chinese roast. The other was at TFT's (table for two) post,a Malaysian Chinese residing in Sydney too, I believe. I always have great respect for people who does this at home.... looks beautiful!
I'm a big fan of baking with char siu sauce. It's very handy and yummy! Look at your juicy roasted pork belly... who can resist a bite?
I do love this dish but have never made it, I will try your recipe, thanks for sharing.
My mum used to make this as well.. and the aroma that filled the kitchen.....
She's passed on and since then I'd also became a non-pork eater... so we only buy this from the shop for the girls as they love char-siu-rice!
Btw, I made the momofuku fried chicken and posted on my site.
Happy Australia day to you!
I love pork rind! Although I may not eat all the fat underneath if there's a lot of it, there's something I love about the chewiness of the rind =p
Pork belly is such a buzz food right now. It's really impressive that you could pull a recipe from your family history.
Oh my, that looks wonderful! I have never worked with pork belly before.
Looks beautiful. No more forking out $15 for char siu pork - thanks! I've just started a new food blog. You should come check it out: http://tangerine-eats.tumblr.com/.
I made this the other night (with ramen and the Momofuku sauce) and loved how tasty it was despite the minimal effort. I shall be making it again soon and serving it with steamed rice. yum!
I made this tonight; it was absolutely incredible; tasted just as good as any BBQ Pork I have had in restaurants only better the pork was so moist and tender and really just soaked up that marinade; i actually had it covered with the marinande for about 10 hours!!
Absolutely delicious and so simple. Thanks for posting.
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