Slow roast pork belly with noodles & Chilli Oil

Slow roast pork belly on noodles

A friend of mine introduced me to pork belly. I had never ordered it, or cooked it before then but it was love at first taste. I had a sticky, glazed pork belly and rice.

Ever since I have been searching for the perfect pork belly recipe. This Cantonese Pork Belly comes pretty close.

The cooking technique renders the fat, makes the meat super tender and best of all, the crackling is amazing.

The butcher at the market had a good looking pork belly. It had a nice layer of fat and I could almost taste the crackling, a perfect Sunday treat!

Pork belly with chilli oil

preparation time 5 minutes + a few hours to dry the skin

cooking time 1 1/2 hr + 20-30 minutes + 20-30 minutes for resting

oven 190C or 375F then 240C or 460F

serves 4

Ingredients

  • 1 pork belly, about 800 gr or 28 oz
  • 2 tbsp Chinese five spice
  • 1 tsp Shaoxing rice wine
  • 1 tsp rice wine vinegar
  • sea salt, just enough to cover the top of the pork belly
  • 1 tbsp Heatonomy chilli vinegar, or use your favorite hot sauce
  • about 1 dl or 1/2 cup rock salt

Remove any packaging, rinse and pat the pork belly dry. Place on a plate and brush the scored skin with Shaoxing rice wine. Leave it uncovered in the fridge over night or for a few hours.

Take the pork belly out of the fridge at least 30 minutes before cooking. Brush the skin with rice wine vinegar. Rub the Chinese five spice in to the meat part of the pork belly, underneath and on the sides.

Place tin foil in an oven proof dish and make snug walls around the pork belly. Cover the pork belly with rock salt.

salt covered pork belly for roasting

Roast the pork belly for 1 1/2 hour.

When the pork belly is cooked take it out of the oven and brush off the salt. Raise the oven temperature and put the pork belly back in to the oven.

The last step is to make sure the crackling will crackle, keep an eye on it and it is ready when it makes a hollow sound when you tap on it.

Pork belly on the bone with crackling

Let the meat rest.

When you are ready to cut the pork place it upside down on the chopping board and cut it in to strips and serve.

I used up left over vegetables, broccoli and courgette and mixed them with egg noodles. Slices of pork belly and a drizzle of Heatonomy chilli oil completed the dish.

Slow roast pork belly on noodles

The chilli oil is infused with warming spices and matched the pork and noodles. I garnished with crispy garlic, wild garlic flowers and gorse flowers, they don’t taste a lot but I love the color.

Pork belly might be my favorite cut of meat and I will be forever grateful to my friend who introduced me to it.

Comments
8 Responses to “Slow roast pork belly with noodles & Chilli Oil”
  1. This sounds DEVINE!! COSTCO sells huge slabs of pork belly too. Now I know what to do with it!

  2. JIN says:

    Oh my…there’s only a handful of things I love more than slow-cooked pork belly. This looks incredible! I normally use scary looking skin pricker that Chinese ppl use and blow dry with my hair dryer for the crackling :-). I should try brushing the skin with Shaxing rice wine next time. Thanks for sharing!

    • petra08 says:

      hi Jin, I have heard about the skin pricker and will have a look for it next time I go to China Town! I have never used the hair dryer but it makes sense. 🙂

  3. Conor Bofin says:

    Cooking it in rock salt is a new one on me. Good idea, for sure. I have done other meats this way but never thought of doing a pork belly. A good idea too is to pour a kettle of boiling water over the skin before cooking. This “seizes” the skin and helps the cracklings process later on.
    Lovely photos too.

    • petra08 says:

      hi Conor
      I like the boiling water as well but for this I wanted the skin to be dry before I brushed it with rice wine vinegar. If you like crackling this is a great recipe to try 🙂
      Am glad you like it!

  4. Jana says:

    Looks incredibly delicious! I will have to try your recipe sometime.

    • petra08 says:

      hi Jana
      Thank you! I hope you will like it 🙂 Pork belly is one of my favorites! A bit naughty but so nice.

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