Hoisin Glazed Pork Belly
What You Will Need
Ingredients
- 3 lbs. pork belly (uniform thickness)
Marinade
- ¼ cup Lee Kum Kee Hoisin Sauce
- 2 tsp. chili flakes
- ¼ cup Lee Kum Kee Less Sodium Soy Sauce
- ¼ cup honey
- 1 Tbsp. fish sauce
- 1 ½ tsp. Chinese 5 spice powder
- 2 Tbsp. rice vinegar
- 1 tsp. black pepper
- 1 Tbsp. fresh ginger, grated
Made with
Lee Kum Kee products
How to make it
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In a small bowl, combine Lee Kum Kee Hoisin Sauce, chili flakes, Lee Kum Kee Less Sodium Soy Sauce, honey, fish sauce, Chinese 5 spice powder, rice vinegar, black pepper and fresh ginger, mix well.
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Place pork belly in a large zip up bag and pour marinade over. Turning it over to evenly distribute the marinade. Let it marinate for several hours or overnight in the fridge.
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Preheat the oven to 275℉. Place the pork belly on a roasting rack (reserving the marinade) and roast for 4-5 hours depending on how thick the pork belly is.
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Place the remaining marinade in a small saucepan on low heat, bringing to a simmer. The marinade will reach a syrup consistency.
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In the last hour of roasting brush the glaze over every 20 minutes to build more flavor onto the pork belly.
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Let the pork belly rest for 15-20 minutes before serving.
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