• ½ cup ginger, grated
  • 3 bunch scallions, minced
  • 1 bulb garlic, paste
  • 1 onion, minced
  • ½ cup tamari, or soy sauce
  • ¼ cup sesame oil
  • ¼ cup coriander
  • ½ cup brown sugar
  • ½ cup chili paste
  • ¼ cup cilantro, chopped
  • 2 cups Orange juice
  • ½ cup lemon juice
  • ½ cup lime juice
  • 1 tablespoon ground cumin
  • 1 teaspoon ground mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper1 each pork belly ( about 4 pounds) ask butcher to remove the skin

Next day add before roasting marinated pork:

  • 4 cups chicken stock


Combine all ingredients except pork and chicken stock in a blender; pulse to combine. Transfer marinade to two each large freezer bags.

Cut pork in half through the middle and divide into bags with marinade; seal and refrigerate 8- 12 hours.

Remove pork and place into a large roasting pan with marinade and 3 cups of the stock. Roast side where skin was down for 1 hour at 325 F; turn over  and roast an additional 90 minutes or  until fork tender.  Turning it over helps distribute the cooking liquid.

Remove  from oven and cool pork bellies  in liquid completely. Note the fat on the pork belly and drippings is solid and opaque again.  De-fat the pan drippings. Remove the pork pieces  and while cold,  cut into your desired size pieces. For us small pieces are the best, about 2″x2″x1/2″ gives a nice size and makes the reheat quicker.


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