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Jan 22, 2007 05:59 PM

That Pork Belly

Roasted that pork belly last night and it was sure good. It was just about 2 lbs. so more than enough for the two of us. I used the Corinne Trang recipe that was simple and did not require any running to the store, just soy sauce, sugar, 5 spice and sesame oil. It was quite rich. I'll be buying more pork belly in the future to try some of the other recipes. Some of the left overs will go into some fried rice later in the week and some I will vacuum pack and reheat later. It is so rich you really don't want to eat too much at one time. I balanced it with some dark kale braised with garlic, ginger, and chicken broth and finished with a bit of sesame oil and some simple steamed rice. If you have not cooked this before it is worth looking for and trying.

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  1. Looks FANTASTIC and I'm not even hungry. Thanks for the report and luscious pix!

    1. I think I'm going to defrost mine starting tonight, now that you've gotten pork belly on my brain!

      1 Reply
      1. re: Pei

        Well it does defrost quickly because of the fat content so you'll be cooking tomorrow. Let us know what you make and post a photo. Maybe we can get more pork belly consumption going.

      2. The sliced photo looks fabulous - do you have the recipe? I'm not even hungry and that photo is making me so!

        1. Looks scrumptious--love the flavor and texture of "poor man's foie gras." What do you drink with the the dish, Candy?

          4 Replies
          1. re: Yaqo Homo

            I did braised kale with garlic, green onions, chicken broth, some soy sauce and finished with some dark sesame sauce.

            1. re: Candy

              That's a highly adventerous beverage.

              1. re: Candy

                Bad jokes aside, that side dish sounds great. How long do you braise kale?

                And I like that you call scallions "green onions." I've been on the East coast for 10 years, but my true homies say "green onions" too.

                1. re: Yaqo Homo

                  Sorry, I was not tracking well this AM. I braised the kale after sauteeing about 30 mins.

            2. I thought I had put up the recipe. It was a marinade of 1/4 C. soy sauce, 2 tbs. sugar, 1 tsp. 5 spice, 1 tsp dark sesame oil all mixed up together and used to marinate about a 2 lb. piece of pork belly. Marinate 4 hours, drain reserving the marinade. Pierce the skin all over, I found the point of a sharp knife works best then roast at 450 F for about an hour on a rack over a roasting pan with about an inch of water in it basting with the reserved marinade every 15 minutes. When you remove the pork from the oven allow it to rest. Add the remaining marinade to the water and drippings in the roasting pan. Reduce over high heat by about half. Use as a dipping suace.