Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sweet and savory oven-braised pork belly. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Sweet and Savory Oven-Braised Pork Belly Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a special dish, sweet and savory oven-braised pork belly. This time, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Sweet and Savory Oven-Braised Pork Belly is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Sweet and Savory Oven-Braised Pork Belly is something which I’ve loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have sweet and savory oven-braised pork belly using 10 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Sweet and Savory Oven-Braised Pork Belly:

1. Get 400 to 500 grams Pork belly (block)
2. Get 3 tbsp Sugar
3. Get 2 heaping tablespoons ＊Grated onion
4. Make ready 2 1/2 tbsp ＊Soy sauce
5. Take 2 1/2 tbsp ＊Oyster sauce
6. Take 1 tbsp ＊Shaoxing wine
7. Take 1 tbsp ＊Sesame oil
8. Take 1/2 tsp ＊Grated garlic
9. Take 4 tbsp Water
10. Get 2 tsp of water + 1 teaspoon katakuriko potato starch flour Katakuriko slurry

I've indicated the amount in tablespoons to make it easier. Stab the meat many, many times with a fork. Put the pork pieces in a plastic Ziploc bag. You can use honey instead of sugar!.

Instructions to make Sweet and Savory Oven-Braised Pork Belly:

1. Cut off excess fat from the pork belly and divide into 2 pieces. Cut to an even thickness. Stab the meat many, many times with a fork.
2. Put the pork pieces in a plastic Ziploc bag. Rub sugar into all sides and leave for 30 minutes. You can use honey instead of sugar!
3. Put the ＊ ingredients in a container and mix well.
4. Add the ＊ ingredients to the bag with the pork, and flatten the bag as possible to eliminate air. Flatten the bag so that the meat is completely immersed in the marinade and leave in the refrigerator overnight.
5. Preheat the oven to 480°F/250°C. Transfer the contents of the bag to a small pan. Drain the marinade from the meat, and line the pieces in a roasting pan.
6. Roast at 480°F/250°C on one side for 7 minutes, turn and roast for another 7 minutes. I used a roll cake pan as a roasting pan.
7. The roasting time differs depending on how thick the meat is. If the juices run clear when you poke a piece with a skewer, the meat is done.
8. Add 4 tablespoons of water to the marinade in the small pan and bring to a boil. Simmer over low heat and add the katakuriko dissolved in water to thicken. Don't thicken too much though.
9. Slice the roasted meat 1 cm thick, spoon the sauce over it and serve.
10. You can store the marinated pork in step 4 in the freezer. Take it out of the freezer and put into the refrigerator the day before you plan to cook it, and let it defrost naturally. Or you can put the frozen bag in a bowl of cold water to defrost.
11. If you roast the meat wrapped in foil, it will be even juicier. The roasting time differs depending on the pieces of pork, so watch it as it cooks.
12. You can use lamb chops instead of pork. If you bring defrosted lamb chops when you go camping, everyone will love you!

Put the pork pieces in a plastic Ziploc bag. You can use honey instead of sugar!. Sweet and Savory Oven-Braised Pork Belly is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. They're nice and they look wonderful.

So that is going to wrap it up with this special food sweet and savory oven-braised pork belly recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!