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.
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.
Active Time: 45 Minutes
Total Time: 30 Hours
7 – 8 8oz Servings
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.
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.
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.
Comments (4)
April 12, 2020 3:50 am
[…] Shoyu Koji Roasted Pork Belly […]
November 10, 2020 10:10 am
[…] Recipe Link: Amazake Chicken Fried Rice Koji, the Marvelous Mold Shoyu Koji Roasted Pork Belly […]
December 11, 2020 12:04 am
Hi there, got everything together to try this before realizing it’s a SHOYU koji. I only have Shio! I’ll still give it a try, maybe add a little dark soy sauce for color. Should still be good but… Any advice here?
December 13, 2020 7:36 am
Try it with just the shio first and see if you want to add any soy sauce after. We always recommend first establishing a base line before adding on.