Crispy pork belly with whisky-soy sauce
User Reviews
5
12 reviews
Excellent
Crispy pork belly with whisky-soy sauce
Report
This Crispy Pork Belly recipe features slow-roasted pork with a scored skin rubbed with salt and ginger, resulting in tender meat beneath a crisped surface. It’s accompanied by a whisky-infused soy and honey sauce that adds a sweet and savory glaze. Optional mashed sweet potatoes provide a creamy side that complements the pork’s richness.
Description
The pork belly is scored in a crosshatch pattern and seasoned with salt and ginger before being seared in a pan. After searing, it’s roasted with chunks of apple, star anise, and whisky, allowing the flavors to meld as the pork becomes tender over two hours at 320°F (160°C). During roasting, sweet potatoes can be added as a side to cook until soft. Once cooled, the pork is sliced about half an inch thick, skin removed but fat retained. The sauce is prepared by reducing orange juice, soy sauce, whisky, and honey until thickened, then served with the pork for a harmonized sweet and savory flavor.
Share:
Ingredients
- 1 lb pork belly
- ½ teaspoon salt
- ¼ teaspoon ground ginger plus dash
- 1 apple
- 1 star anise
- 2 tablespoon whisky
- 1 cup sweet potato mashed (optional) - 1large/2 small
For the sauce
- 3 tablespoon orange juice
- 2 tablespoon soy sauce
- 2 tablespoon whisky
- 1 tablespoon honey
Instructions
- Preheat the oven to 320F/160C.
- Score the skin of pork belly to form a cross pattern, about 1in/2.5cm apart. Rub the salt and ginger into the skin.
- Warm a little oil over a medium-high heat in a pan suitable for the oven and sear the pork on all sides. Finish with the skin side down in the pan and remove from the heat. Add the chunks of apple, star anise and whisky. Cover the pan and roast for 2 hours. Around half way through, put your sweet potato in to roast until tender (I roast whole in the skin), if using. Remove when it's done and set aside.
- Allow the pork to cool after it has cooked for 2hrs - you can either cool completely and store in the fridge for a day or two or just enough so cool enough to handle.
- When ready, slice the pork around ½in/1cm thick and remove the skin but leaving most of the fat. First of all, start making the sauce. Mix together all of the ingredients and simmer for around 10min until it reduces down and thickens. Set aside if ready before everything else.
- Fry the slices of pork over a medium heat - you won't need any oil as there will be enough fat coming out from the pork. Turn after a couple of minutes, cooking both sides until gently crisp.
- Meanwhile, scoop out the cooked apple and mix it in with the sweet potato along with a dash of ginger. Warm it through (either in a small pan or in microwave).
- Serve the crisped pork belly over the mashed sweet potato with the sauce drizzled over the top. Alternatively, you can use the sauce as a dipping sauce for slices of the pork served as a canape/hor d'oeuvre.
Nutrition Information
Show Details
Calories
705kcal
(35%)
Carbohydrates
19g
(6%)
Protein
12g
(24%)
Fat
60g
(92%)
Saturated Fat
21g
(105%)
Cholesterol
81mg
(27%)
Sodium
848mg
(35%)
Potassium
415mg
(9%)
Fiber
2g
(8%)
Sugar
11g
(22%)
Vitamin A
4765IU
(95%)
Vitamin C
9.6mg
(11%)
Calcium
18mg
(2%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4as
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 60g | 92% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 81mg | 27% |
| Sodium | 848mg | 35% |
| Potassium | 415mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 4765IU | 95% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 18mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
