Crispy & Juicy Oven-Roasted Pork Belly
Crispy & Juicy Oven-Roasted Pork Belly
[Parents’ Day Special] Impressive Oven-Roasted Pork Belly for Your Family
No family gathering is complete without a delicious meat dish! Here’s an oven-roasted pork belly recipe that’s easy to make at home yet boasts an impressive visual and rich flavor. The sweet and spicy marinade penetrates deep into the meat, creating a perfect texture that’s crispy on the outside and tender on the inside. While we’ve added a special touch with citron jam, it’s delicious even without it, so feel free to give it a try. This recipe will surely make your table more abundant and special.
Main Ingredients- 2 large pork belly cuts (approx. 1kg)
- 1 cup citron jam (approx. 200ml) – optional, can be omitted
- 1 cup milk (approx. 200ml)
- 2 bay leaves
- 8 dried chili peppers (or 2 dried chilies)
- Herb salt (spicy) to taste
- Black pepper to taste
- Rosemary (fresh or dried) to taste
- Basil leaves (fresh or dried) to taste
Spicy Marinade- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp curry powder
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp curry powder
Cooking Instructions
Step 1
Score the pork belly by making deep cuts with a knife. Scoring is a crucial step that allows the marinade to penetrate deeply into the meat, making it much more tender and flavorful. Aim for cuts about 1cm apart.
Step 2
If using fresh rosemary and basil leaves, soak them in cold water for a short while to enhance their fragrant aroma. Dried herbs can also be used.
Step 3
Citron jam is a versatile ingredient made in the summer that can be enjoyed as tea, or used to create sauces for meat dishes and salads. Having it prepared in advance can significantly enhance your cooking.
Step 4
Let’s start making the first marinade for tenderizing the meat. In a bowl, add 1 cup (approx. 200ml) of citron jam and a bit of prepared rosemary. The refreshing tartness of the citron jam helps remove any porky smell and adds depth of flavor.
Step 5
Next, add 1 cup (approx. 200ml) of milk, 2 bay leaves, 8 dried chili peppers (or 2 dried chilies), spicy herb salt, and a pinch of black pepper. Stir well until all ingredients are thoroughly combined. The milk helps to tenderize the meat.
Step 6
Place the scored pork belly into a zip-top bag. Pour the prepared tenderizing marinade over the pork, ensuring it’s well-coated. Remove as much air as possible from the bag and seal it. Refrigerate for 30 to 40 minutes to let the flavors meld and the meat tenderize.
Step 7
While the pork belly is marinating, let’s prepare the delicious spicy glaze. In a separate bowl, combine 3 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp minced garlic, and 1 Tbsp curry powder. Mix well until smooth, ensuring there are no lumps. The curry powder adds a richer flavor and a beautiful color.
Step 8
Remove the pork belly from the first marinade, gently wiping off any excess. Then, coat the pork thoroughly with the spicy glaze you just made. Massage the glaze into the meat, ensuring an even coating on all sides.
Step 9
Place the glazed pork belly back into a zip-top bag or cover with plastic wrap. Refrigerate for another 20 to 30 minutes. This second marination allows the spicy flavors to penetrate deeply into the meat.
Step 10
Now, let’s get ready to roast! Preheat your oven to 230°C (450°F). Line a baking sheet with parchment paper and place the marinated pork belly on it. Roast in the preheated oven for about 30 minutes. If using an air fryer, cook at 180°C (350°F) for 20-25 minutes, then flip and cook for another 10 minutes. Keep an eye on it to prevent burning.
Step 11
Once roasted, the pork belly will have a beautiful golden-brown exterior and a juicy, tender interior with much of the fat rendered out. The high heat of the oven seals in the juices, creating that perfect crispy-on-the-outside, tender-on-the-inside texture.
Step 12
Slice the roasted pork belly into bite-sized pieces and arrange them attractively on a serving plate. Your impressive oven-roasted pork belly is ready!
Step 13
We’ve also prepared a special sauce to accompany this dish. If you have store-bought pickled radish (mu jangajji) brine, it already has a perfect sweet and sour flavor, so no need to make a separate sauce! Simply mix a little mustard into the pickled radish brine according to your preference. Drizzle this sauce over thinly sliced onions and fresh bean sprouts for a refreshing counterpoint that cuts through the richness of the pork.
Step 14
Serving this magnificent oven-roasted pork belly with the tangy pickled radish sauce makes for a stunning presentation, perfect for treating parents or guests. This visually appealing and incredibly delicious dish is sure to make any special occasion even more memorable. It’s a dish everyone will love!
