Chashu-Style Oven Roasted Pork Belly
User Reviews
5
4 reviews
Excellent
Chashu-Style Oven Roasted Pork Belly
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 450 g pork belly slab, skinless
- 1 Japanese leek green part, naganegi
Marinade
- ½ tbsp ginger root grated
- ½ tbsp garlic grated
- 3 tbsp soy sauce
- 1 tbsp honey
- 2 tbsp sake
- 1 tsp yellow miso paste awase miso
- 1 tbsp sugar
- 2 tbsp mirin
- ½ tbsp oyster sauce
Instructions
- Start by thoroughly stabbing 450 g slab skinless pork belly all over with a fork.
- Add the marinade ingredients to a large sealable freezer bag and massage until combined. Then, add the pork belly and the green part of 1 Japanese leeks (naganegi). Massage until fully covered, seal the bag and refrigerate overnight.
- Preheat your oven to 200 °C (392 °F) and line a roasting pan with baking paper. Place the marinated pork belly slab in the center of the pan and once the oven has finished preheating, place it on the bottom shelf and roast for 10 minutes.
- After 10 minutes, reduce the heat to 140 °C (284 °F) and continue to roast for 1 hour. Once cooked, the internal temperature should be at least 62.8 °C (145 °F) to be considered safe to eat.
- Wrap and rest for 10-15 minutes. Once rested, cut into slices. You can cut small pieces horizontally or long pieces lengthways depending on preference and usage.
- Enjoy on ramen or donburi!
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User Reviews
Overall Rating
5
4 reviews
Excellent
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