Cantonese Style Pork Belly with Pickled Cucumbers

Cantonese Style Pork Belly with Pickled Cucumbers

  • 500 gm Pork Belly
  • 1/3 cup hoisin sauce , I used oyster sauce instead 
  • 1/3 cup soy sauce , 
  • 2 tablespoons Chinese Shaoxing wine (rice vinegar or a dry sherry can be used instead) , I used Rice Vinegar 
  • 2 tablespoon honey
  • 2 tablespoons brown sugar 
  • 1 tablespoon minced garlic 
  • 1⁄2 teaspoon Chinese five spice powder
Additional Glaze (Optional)
    • Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic,and spice powder in a shallow bowl. Whisk well to combine. Pour half of the sauce into a jug and reserve for later. Marinate the belly in this sauce for at least 3 hours .
    • After marinading, Preheat oven to 150 deg C for 10 min and then place the belly with the fat side up in a shallow dish covered with foil . Cook for atleast an hour or until done basting it atleast twice in between with the left over marinade . The meat should be soft enough for a skewer to go in and retain its juices . Remove foil and change the oven setting to grill at 170 deg C . Grill for 15 min till the top is crisp and crackling !
    • If you like additional glaze, combine all of the (extra) glaze ingredients into a small saucepan. Bring to a boil; reduce heat and allow to simmer for about 5-8 minutes until the sauce has thickened (keep your eye on it as it can burn easily if the heat is too high). Remove from heat and allow to cool slightly.
    • Cut pork into thick slices to serve. Serve over steamed rice and/or vegetables with the extra glaze.
    • Spiralise or dice into long strips two English Cucumbers with their skins on . Toss them in a bit of Rice wine vinegar and sugar and leave for a day before consuming . Taste for achieving the right balance of sweet and sour , I go by my palate ! Serve with a garnish of fresh basil .
    • Though traditionally this is barbecued for that lovely char grilled flavour , the oven is a fairly good substitute . Just be careful not to overcook the belly and lose all the moisture , keep a keen eye on your oven . Bon Apetite !


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      November 12, 2016 by Abhishek Jain
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