Roasted Pork Belly
Korean roast pork belly is basically korean version of chinese char siew, and the onion salad is a must and goes really well with the roasted pork belly.
Recipe Summary Roasted Pork Belly
Roasted pork belly with spices.
Ingredients | Pork Belly Korean Food1 ½ teaspoons paprika1 ½ teaspoons dried oregano1 ½ teaspoons ground cumin1 ½ teaspoons salt1 ½ teaspoons ground black pepper1 ½ teaspoons garlic powder1 ½ teaspoons onion powder1 ½ teaspoons ground turmeric1 pinch cayenne pepper, or to taste (Optional)4 pounds whole pork belly2 tablespoons lemon juiceDirectionsCombine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a bowl; rub onto the non-fat side of pork belly. Cover with plastic wrap and refrigerate, at least 2 hours and up to overnight.Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from oven and let rest 10 to 15 minutes before slicing.Info | Pork Belly Korean Foodprep:
15 mins
cook:
1 hr 30 mins
additional:
2 hrs 10 mins
total:
3 hrs 55 mins
Servings:
16
Yield:
4 pounds
TAG : Roasted Pork BellyMeat and Poultry Recipes, Pork,
