Crispy Asian Pork Belly

• Meat

  • 2 lb Pork belly

• Produce

  • 2 cloves Garlic

• Condiments

  • 2 tbsp Oyster sauce
  • 1/4 cup Soy sauce

• Baking & Spices

  • 2 tbsp Brown sugar, dark
  • 1 cup Salt

• Oils & Vinegars

  • 1 tsp Sesame oil

• Beer, Wine & Liquor

  • 1/4 cup Sauce rice wine

Found on gogogogourmet.com

Description

Ingredients

• ¼ cup soy sauce
• ¼ cup sauce rice wine
• 2 T oyster Sauce
• 2 T dark brown sugar
• 2 cloves garlic, pressed
• 1 tsp sesame oil, plus more for rubbing
• 2 lb pork belly
• 1 cup salt

Directions

• Combine the soy sauce, rice wine, oyster sauce, sugar, garlic, and oil; stir to combine.
• Pour the marinade into a Ziploc bag. Add the pork belly and remove as much air as possible. Refrigerate for at least 4 hours or overnight.
• Heat oven to 300F. Line a half sheet pan with foil and set a wire rack inside the pan.
• Remove the pork from the marinade and dry the skin well. Spread the cup of salt over the skin. Cook in the oven for 2 hours. Remove the salt crust and any salt that remains behind.
• Increase the oven temperature to 450F. Return to the oven for 15-20 minutes, or until the skin is golden and crispy. Slice and serve.