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Mum’s Special Pork Belly is a delicious, twice-cooked Asian recipe where the pork belly is roasted to achieve a crispy skin and then braised in a savory soy-based sauce. This dish brings out a perfect balance of flavors, with the pork being tender and flavorful from the braising, and the skin crispy and crunchy from the roasting. It is the perfect dish to enjoy with rice or steamed vegetables.

Full Recipe:

Ingredients

Pork belly (about 1-1.5 lbs)
1 tablespoon vegetable oil
Salt (to taste)
2 tablespoons soy sauce
2 tablespoons sugar
1 tablespoon oyster sauce
1 tablespoon rice wine
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon five-spice powder
Water (as needed)

Directions

Preheat the oven to 200°C (400°F).
Prepare the pork belly: Score the pork belly and rub vegetable oil and salt into the skin.
Season the pork: In a large baking dish, combine the soy sauce, sugar, oyster sauce, rice wine, dark soy sauce, sesame oil, and five-spice powder. Mix until fully combined.
Roast the pork: Place the pork belly into the baking dish, ensuring the skin remains above the seasoning mixture. Roast for 40 minutes or until the skin becomes crispy. If the mixture starts to reduce too much, top it up with water.
Braised cooking: Continue to roast for another 30 minutes until the meat is tender.
Rest the pork: Remove the pork belly from the oven and transfer it to a cutting board. Cover with aluminum foil and let it rest.
Make the sauce: Pour the remaining soy mixture into a pan and bring it to a boil. Lower the heat and simmer until the sauce has thickened to a syrup-like consistency.
Serve: Slice the pork belly thinly and return it to the sauce to coat the slices. Serve with steamed rice or vegetables.

Nutrients

Calories: ~400-500 kcal (per serving)
Carbohydrates: ~15-20g
Protein: ~30g
Fat: ~35g
- Saturated Fat: ~10g
Sodium: ~800-1000mg
Cholesterol: ~70mg
Potassium: ~400mg
Fiber: ~1g
Sugar: ~5g
Vitamin A: ~200 IU
Vitamin C: ~2mg
Calcium: ~20mg
Iron: ~3mg

The Appeal of Pork Belly in Asian Cuisine

Pork belly is a staple in many Asian cuisines, and it’s easy to see why. The cut is flavorful, juicy, and has the perfect balance of fat and lean meat. In Asian cooking, pork belly is often used for braising or roasting, as the fat content helps keep the meat moist and tender while also rendering out to create a beautiful, crispy skin. The combination of savory, sweet, and slightly smoky flavors makes it a popular choice for braised dishes, often cooked in soy-based sauces and paired with spices like five-spice powder, which adds complexity to the dish.

Mum’s Special Pork Belly brings these classic Asian flavors together in a way that highlights the cut’s natural richness. The dish offers a delightful contrast in textures, with the crispy skin providing a satisfying crunch and the tender, flavorful meat falling apart with each bite.

Key Ingredients for Mum’s Special Pork Belly

The key ingredients in this dish work together to create a rich, savory flavor profile that is both comforting and indulgent. Here’s a breakdown of the essential ingredients:

Pork Belly: The star of the dish. This cut is marbled with fat, which helps it stay juicy and tender when cooked. The fat also renders during the roasting process, helping to crisp the skin.
Vegetable Oil and Salt: These are used to prepare the pork belly, rubbing the skin to help achieve a crispy, golden finish.
Soy Sauce and Dark Soy Sauce: These provide the umami and saltiness in the marinade and help create the delicious braising liquid for the pork belly.
Sugar: Adds a touch of sweetness to balance the savory flavors, enhancing the caramelization of the pork.
Oyster Sauce: A key ingredient in many Asian dishes, oyster sauce brings depth and richness to the sauce.
Rice Wine: Adds acidity and complexity to the braising liquid, complementing the other ingredients.
Sesame Oil: Gives the dish a rich, nutty flavor that pairs perfectly with the soy and oyster sauces.
Five-Spice Powder: A blend of spices (typically star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds) that provides an aromatic, warm depth of flavor.
Water: Used to adjust the braising sauce to the right consistency and prevent it from reducing too much during the roasting process.

The Cooking Process: Roasting and Braising

Mum’s Special Pork Belly uses a combination of roasting and braising techniques to create a dish that’s full of flavor and textures. Here’s how it’s done:

Prepare the Pork Belly: Start by scoring the skin of the pork belly in a crisscross pattern. This allows the fat to render out during cooking, which helps crisp the skin. Rub vegetable oil and salt into the skin to promote the crisping process.
Season the Pork Belly: In a separate bowl, mix together the soy sauce, brown sugar, oyster sauce, rice wine, dark soy sauce, sesame oil, and five-spice powder. This mixture becomes the marinade for the pork. Coat the pork belly in the marinade, ensuring that the skin remains exposed above the sauce.
Roast the Pork Belly: Place the pork belly in a baking dish, skin side up, and roast in a preheated oven at 200°C (400°F) for 40 minutes. During this time, the skin will begin to crisp up and the meat will start to render. If the sauce starts to reduce too much, add a bit of water to keep it from burning.
Braise the Pork Belly: After 40 minutes, reduce the oven temperature to continue cooking the pork. Roast the pork for an additional 30 minutes, until the meat is tender and easily pulled apart with a fork. This slow cooking process allows the pork belly to absorb the flavors from the marinade, while also becoming tender and juicy.
Rest the Pork Belly: Once the pork belly is finished roasting, remove it from the oven and transfer it to a cutting board. Cover the pork belly with aluminum foil and let it rest for about 15 minutes. Resting allows the juices to redistribute, keeping the meat moist.
Make the Sauce: While the pork rests, take the remaining soy sauce mixture from the baking dish and transfer it to a pan. Bring the mixture to a boil, then simmer until it thickens into a syrup-like consistency. This caramelized sauce will be used to glaze the pork belly.
Slice and Serve: Once the pork has rested, slice it thinly and return the slices to the pan with the sauce to coat the pork. Serve the glazed pork belly with steamed rice or vegetables to complete the meal.

Serving Suggestions for Mum’s Special Pork Belly

Mum’s Special Pork Belly is a rich and flavorful dish that pairs well with simple sides that balance the richness of the pork. Here are a few ideas:

Steamed Rice: The perfect accompaniment to soak up the savory braising sauce and enjoy the tender pork belly. Jasmine rice or white rice works particularly well, as they are fragrant and light.
Steamed Vegetables: Lightly steamed vegetables like bok choy, broccoli, or green beans provide a fresh, crisp contrast to the rich pork belly. A light soy-based dipping sauce can add extra flavor.
Pickled Vegetables: A side of pickled vegetables, such as pickled carrots or cucumbers, adds a tangy contrast that helps cut through the richness of the pork belly.

For an extra touch, garnish the pork belly with sliced green onions, sesame seeds, or cilantro for added freshness and texture.

Conclusion: A Comforting and Flavorful Dish

Mum’s Special Pork Belly is a delicious, comforting dish that showcases the perfect balance of textures and flavors. The crispy skin, tender meat, and savory sauce create a memorable meal that will leave everyone wanting more. Whether you’re cooking for a special occasion or just craving a comforting dinner, this recipe is sure to impress. The combination of roasting and braising results in a pork belly that’s both crispy and melt-in-your-mouth tender, while the rich, soy-based glaze adds an irresistible depth of flavor. Serve it with steamed rice or vegetables, and you have a complete meal that’s perfect for any occasion.

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