Low and slow is the way to go with this roasted pork belly recipe. The addition of a koji marinade provides an unparalleled succulence and depth of flavor. Pair with our Fabulous Fried Kimchi to leave your guests craving a return visit.
- 2270g Pork Belly, Skin Off (5 Lbs)
- 28g Garlic, Grated (2 tbsp 1tsp)
- 28g Ginger, Grated (2 tbsp 1tsp)
- 4g Chili de arbol (2 dried)
- 120g Shoyu Koji (½ cup)
- 60g Water (¼ cup)
- 5g Sichuan Peppercorns (1 Tbsp) (green if possible, but red will suffice)
- 2g White pepper (1 tsp)
- 5g Fermented black beans (½ Tbsp)
- 113g Chili oil (½ cup)
- Heavy Bottom Saute Pan
- Roasting Pan
- Spice Grinder
Active Time: 45 Minutes
Total Time: 30 Hours
7 – 8 8oz Servings
Grate and Grind
Grate the garlic and ginger.
In a spice grinder, grind the sichuan peppercorn, chili del arbol, and white pepper until it is in a fine powder.
In a heavy bottom saute pan heat the chili oil over medium heat. Heat the oil for 1-2 minutes.
Once the oil is heated add the garlic, ginger, and fermented black beans. Lower the heat and sweat for 2-3 minutes while stirring.
Add the ground pepper mixture and stir for another minute until it is very fragrant. Remove from the pan and cool quickly.
Once the mixture has cooled stir in the water and Shoyu koji. Do not heat the koji as it will deactivate the enzymes that tenderize the meat.
Pork Belly Rub
Rub the outside of the pork belly with the koji marinade and place it in a large zip top bag. Make sure all of the rub gets in the bag for marinating. Marinate for 20-24 hours.
Cook Pork Belly
Pre-heat oven to 325°F.
Place the pork belly in a roasting pan and cover with any marinade. Cover and roast for 5 hours or until fork tender (ability to pull apart with a fork).
Remove the cover and roast for another 20 minutes until golden brown.
Remove and cool for 30 minutes before slicing and serving.