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Roasted Crisp Pork Belly with Black Bean Sauce
Featuring a succulent pork belly with a crispy skin, this dish pairs the rich flavor of pork with a savory black bean sauce. It's a satisfying dish that's perfect for special occasions or just a lavish weeknight dinner. Enjoy this balanced, flavorful dish that will definitely wow your family and friends!
Ingredients
- 1.2 kg of pork belly
- 2 teaspoons of salt
- 1 teaspoon of freshly ground black pepper
- 5 tbls of vegetable oil
- 4 cloves garlic, finely chopped
- 1 thumb piece of fresh ginger, finely chopped
- 2 tbls of fermented black beans, rinsed and drained
- 2 tbls of Shaoxing wine (or dry sherry)
- 2 tbls of oyster sauce
- 1 teaspoon of sugar
- 150 ml of chicken stock
- 2 spring onions, finely chopped
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Directions
Preheat your oven to 180°C (160°C for fan assisted). Lay the pork belly skin side up and score the skin with a sharp knife to help it crisp up.
Rub salt and pepper into the skin and place the pork belly on a baking tray. Roast for 1 hour until the skin is crisp.
While the pork is roasting, heat oil in a wok or large frying pan over medium heat. Add garlic and ginger, and fry for a minute until fragrant.
Add the black beans to the wok and stir-fry for another minute. Then pour in the Shaoxing wine or sherry.
Add the oyster sauce, sugar, and chicken stock to the wok. Simmer for a few minutes until the sauce thickens.
When the pork belly is ready, slice it into bite-sized pieces and stir into the black bean sauce. Cook for a few more minutes to let the pork absorb the sauce.
Garnish with spring onions before serving. Enjoy!
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