CRISPY SLOW-ROASTED PORK BELLY

with sweet and sour cabbage

What do you need?

  • 1-1.5 kg pork belly
  • 1 tsp salt

 

For the marinade

  • 2 garlic cloves
  • 5 cm fresh ginger
  • 100 ml soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp five-spice powder
  • 1 tsp chili flakes

 

For the sweet and sour cabbage

  • 1 red chili pepper
  • 1 Chinese cabbage
  • 50 ml water
  • 100 ml rice vinegar
  • 100 g sugar
  • 2 tbsp soy sauce
  • 600 g Original Belgian fries

How do you prepare it?

  1. Score the skin of the pork belly and rub in salt.
  2. Peel and crush the garlic. Grate the ginger. Mix the garlic with the ginger, soy sauce, oyster sauce, the five-spice powder and the chili flakes. Place the pork belly in a baking dish and pour over the marinade. Put in the fridge overnight.
  3. Take the pork belly out of the fridge and allow it to reach room temperature for 1 h. Preheat the oven to 200 °C. Sprinkle the pork belly skin with a thin layer of salt and place it on a rack in a roasting tin. Roast the pork belly in the oven for 25 minutes. Lower the heat to 150 °C, cover the pork belly with aluminium foil and let it roast for another2 h. Now turn the heat back up to 220 °C and roast for about 30 minutes to crisp the skin even more. Take the pork out of the oven and let it rest for 10 minutes.
  4. Prepare the sweet and sour cabbage while the pork belly is in the oven. Deseed and finely chop the chili pepper. Thinly slice the cabbage. Combine the water, rice vinegar, sugar, chili pepper and soy sauce in a sauce pan and heat until the sugar dissolves. Pour the mixture over the cabbage, let it cool and place it in the fridge until ready to serve.
  5. Deep-fry the fries at 170 °C until golden brown.
  6. Serve the pork belly with the sweet and sour cabbage and fries.