I have to admit that it’s taken a while for my family and I to warm up to pork belly. My first two attempts to create something magic out of this protein failed miserably, and I was almost ready to give up on this ingredient altogether. Then, this recipe inspiration came along and I decided to try one more time, including it as part of our New Years Eve menu. Well, I have to say that it was a major hit and people haven’t stopped talking about it since.
The dish provides an excellent balance between sweet, salty, and spicy and literally melts in your mouth. The addition of cucumber and carrot adds flavour and a pleasant crunch, and helps to cut down the spiciness. Needless to say, I’m very happy that I didn’t give up on this special ingredient.
Ingredients
Instructions
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Mise en Place
- Assemble equipment: sharp knife, toothpicks or skewers, vegetable peeler, medium mixing bowl, large baking sheet, parchment paper, measuring cups and spoons, bowls for ingredients. Cut pork belly into 1 inch cubes. If preferred, make Hoisin sauce (see recipe link below), Thinly slice red chili. Cut carrot and cucumber into thin slices using a vegetable peeler and place in a small dish with cider vinegar.
- Cut pork belly into bite sized pieces (approximately 1 inch). Place pork belly into a medium mixing bowl and add Hoisin sauce. Mix to coat fully and place in the fridge for 30 minutes to marinate.
- Pre-heat oven to roast at 350 degrees F.
- Place marinated pork belly pieces on a large baking sheet lined with parchment paper. Place in the oven and roast for 35 minutes.
- Combine one slice of carrot and one slice of cucumber and place on a toothpick or skewer. Add a slice of the red chili to the bottom of the skewer.
- Remove the pork belly from the oven and add to the skewer with the other ingredients. Transfer to a serving dish and serve immediately.
Notes
Here's the link to the homemade Hoisin Sauce that was used in this recipe. Definitely makes a difference!