Hoisin Glazed Pork Belly
Lee Kum Kee

Hoisin Glazed Pork Belly

Serves 10
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Ingredients

1.35kg pork belly (uniform thickness)

Marinade

2 tsp. chili flakes
¼ cup honey
1 Tbsp. fish sauce
1 ½ tsp. Chinese 5 spice powder
1 tsp. black pepper
1 Tbsp. fresh ginger, grated

Method

1 In a small bowl, combine Lee Kum Kee Hoisin Sauce , chili flakes, Lee Kum Kee Reduced Salt Soy Sauce , honey, fish sauce, Chinese 5 spice powder, Lee Kum Kee Rice Vinegar , black pepper and fresh ginger, mix well.
2 Place pork belly in a large zip up bag and pour marinade over. Turning it over to evenly distribute the marinade. Let it marinate for several hours or overnight in the fridge.
3 Preheat the oven to 175°C. Place the pork belly on a roasting rack (reserving the marinade) and roast for 4-5 hours depending on how thick the pork belly is.
4 Place the remaining marinade in a small saucepan on low heat, bringing to a simmer. The marinade will reach a syrup consistency.
5 In the last hour of roasting brush the glaze over every 20 minutes to build more flavor onto the pork belly.
6 Let the pork belly rest for 15-20 minutes before serving.
PREP TIME: 10 MINUTES | COOKING TIME: 320 MINUTES
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