Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Begin by patting dry 2 pounds (900 grams) of pork belly and score the skin with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   In a medium bowl, combine 1/4 cup (60 milliliters) of soy sauce, 2 tablespoons of Shaoxing wine, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1.5 tablespoons of five-spice powder, 1 tablespoon of brown sugar, 1 teaspoon of salt, 1/2 teaspoon of white pepper, 1 inch of grated fresh ginger, and 4 cloves of minced garlic.

3. 3

   Rub the marinade generously over the meat side of the 2 pounds (900 grams) of pork belly, ensuring it does not touch the skin, then let it marinate in the refrigerator for at least 4 hours or preferably overnight.

4. 4

   Preheat your tandoor or oven to 400 degrees Fahrenheit (200 degrees Celsius).

5. 5

   Place the marinated 2 pounds (900 grams) of pork belly skin-side up on a rack within a roasting pan, making sure the skin is dry, and cook for 30 minutes, then reduce the tandoor or oven temperature to 300 degrees Fahrenheit (150 degrees Celsius) and continue cooking for 1 hour.

6. 6

   Increase the tandoor or oven temperature to 450 degrees Fahrenheit (230 degrees Celsius) and cook for an additional 20-30 minutes, or until the skin of the 2 pounds (900 grams) of pork belly is golden brown and crispy, brushing with 1 tablespoon of vegetable oil if necessary to aid crisping.

7. 7

   Remove the 2 pounds (900 grams) of pork belly from the tandoor or oven and let it rest for 15 minutes before slicing it into desired serving pieces.