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Five-Spice Roasted Pork BellyI just found this online and intend on trying something similar (without the sugar or soy sauce, but with the same cooking method). It sounds so good. I can get whole slabs of pork belly from my local Chinese grocery store, which is 10 minutes from my house!
Five-spice roast pork belly
Total time: About 1 hour and 5 minutes, plus 4 hours marinating time
Servings: 8
Note: Adapted from "Essentials of Asian Cuisine" by Corinne Trang
1/4 cup Chinese soy sauce
2 tablespoons sugar
1 teaspoon five-spice
powder
1 teaspoon sesame oil
2 pounds pork belly, at least 50% lean, with rind intact
1. Make the marinade by mixing the soy sauce, sugar and five-spice powder in a bowl until the sugar is completely dissolved. Stir in the sesame oil. Place the pork belly in a sealable plastic bag and pour the marinade over it. Marinate in the refrigerator for 4 hours, turning occasionally.
2. Heat the oven to 450 degrees. Pierce holes every inch through the pork skin with a metal skewer. Place it skin side up on a rack set over a baking dish, containing about one-half inch of water. Roast until dark golden and crispy, about 1 hour, basting the top (skin) side with the soy sauce mixture every 15 minutes. Remove from the oven and let rest for 15 minutes before slicing. Thinly slice lengthwise with a serrated knife.
Even with the sugar it said it was only 1 gram of carbohydrate per serving, with 11 g protein and 60 g of fat, which is still zero-carb, if you ask me! But I'd still take the soy sauce out, which is full of salt and hunger-stimulating MSG.
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