Delicious pork belly

This recipe features roasted pork belly, which is characterized by crispy skin and tender, soft meat. The resulting sauce, prepared with a balanced combination of soy sauce, rice vinegar and brown sugar, gives the dish an unmistakable flavor.

Raw materials:

• 1 kg pork belly with skin
• 4 cloves garlic, chopped
• 1 piece of ginger (thumb-sized), peeled and sliced
• 4 spring onions, cut into pieces approximately 5 cm long
• 1/2 cup soy sauce
• 1/2 cup rice vinegar
• 1/2 cup brown sugar
• 1 cinnamon stick
• 2 star anise
• 3 cups water
• 2 tablespoons light vegetable oil
• Salt and black pepper to taste
• To serve: sliced ​​spring onions and chopped coriander

Procedure:

1. Preheat the oven to 180°C.
2. The skin of the pork belly is scored in a diamond pattern, taking care not to cut through the meat. The pork belly is then seasoned with salt and black pepper.
3. In a large oven-safe pot or cast-iron roasting pan, heat the vegetable oil over medium-high heat.
4. The pork belly is placed in a pot, skin side down, and roasted for 5–6 minutes, until the skin is golden brown and crispy.
5. The pork belly is then turned and the chopped garlic, ginger and spring onions are added. They are briefly fried for 2-3 minutes to release their aromas.
6. Then pour soy sauce, rice vinegar, brown sugar, cinnamon stick, star anise, and water into the pot. Bring the mixture to a boil, then cover the pot with a lid.
7. The pot is transferred to the preheated oven and the pork belly is stewed for 1.5 to 2 hours, until the meat is tender and the sauce has thickened.
8. After removing from the oven, let the pork belly rest in the sauce for 10 minutes.
9. The sliced ​​meat is then served topped with a balanced sauce and garnished with sliced ​​spring onions and chopped coriander.

This dish offers the ideal combination of crispy skin and juicy meat, which pairs perfectly with a rich, aromatic sauce.