Crispy Char Siu Pork Belly with Creamy Sauce 🤤
Ingredients:
For the Pork Belly:
1.5 lbs boneless pork belly, skin removed
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon Shaoxing wine (optional)
2 cloves garlic, minced
1 inch ginger, minced
1 star anise
2 scallions, chopped
For the Creamy Sauce:
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon salt
1/8 teaspoon black pepper
For Garnishes:
Chopped scallions
Sesame seeds
Instructions:
Marinate the Pork Belly: In a bowl, combine pork belly, hoisin sauce, soy sauce, honey, rice vinegar, Shaoxing wine (if using), garlic, ginger, and star anise. Marinate for at least 4 hours or overnight in the refrigerator.
Roast the Pork Belly: Preheat oven to 350°F (175°C). Place pork belly in a roasting pan and roast for 1.5 - 2 hours, or until the internal temperature reaches 145°F.
Glaze the Pork Belly: Increase oven temperature to broil. Brush the pork belly with the remaining marinade and broil for 2-3 minutes, or until the glaze is caramelized and slightly charred.
Make the Creamy Sauce: In a small bowl, whisk together mayonnaise, sour cream, lemon juice, garlic, salt, and pepper.
Assemble the Dish: Slice the pork belly into thick slices. Arrange on a plate and drizzle with Creamy Sauce. Garnish with chopped scallions and sesame seeds.
Tips:
You can score the pork belly skin for a more dramatic presentation.
For extra flavor, add a pinch of five-spice powder to the marinade.
Serve with steamed rice or your favorite side dishes.