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black bean roasted pork belly

black bean roast pork belly

Gary @ BigSpud
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Ingredients
  

  • 1.5 kg pork belly
  • 2 sachets Amoy black bean sauce
  • 2 red onions halved
  • 500 ml pomegranate juice

Instructions
 

  • Preheat the oven to 220C.
  • Get the pork belly in a roasting dish and score the skin. Pour over a sachet of the black bean sauce. Rub sea salt into the scorelines and pop the onion halves around the meat. Roast for 20 minutes.
  • Turn down the heat to 160C and add the other sachet of sauce. Cook for another hour or until the pork reaches 65C when tested with a thermometer.
  • Remove the pork to the side and cover to rest. Put the roasting tray on top of a hob and add the pomegranate juice. Bring to the boil and reduce by half. Serve the pork in thick slices with the dipping sauce on the side to drizzle over. Serve with potato wedges dusted with five-spice.
  • TIP: if the skin isn't as crisp as you'd like, use a long knife to separate from the flesh and puff up under a screaming hot grill.