Crispy Pork Belly with Cucumber & Basil

Crispy Pork Belly (Serves 6) Marinade: ¼ cup soy sauce 1 teaspoon five-spice 2 tablespoons rice wine vinegar 2 tablespoons brown sugar 4 cloves garlic, minced 2 lb. pork belly 1 cup kosher salt Sauce: 2 tablespoons canola oil ¼ cup hoisin sauce ¼ cup chili sauce Cucumber, thinly sliced Fresh basil leaves Marinate the Pork Belly In a bowl, whisk together the soy sauce, five spice, rice wine vinegar, brown sugar, and minced garlic until sugar has dissolved. Transfer to a large freezer bag along with the pork belly and marinate in the fridge for at least 4 hours, or overnight. Cook the Pork Belly Preheat the oven to 350 degrees F. Line a roasting pan with tin foil (this is optional, but I alway



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