Ingredients

Instructions

Ingredients

• 900g Pork belly
• 80ml cup soy sauce or substitute coconut aminos
• 3 Tablespoons honey
• 2 Tablespoons sesame oil
• 1 Tablespoon rice vinegar or substitute apple cider vinegar
• 4 cloves garlic about 2 Tablespoons minced
• 1 Tablespoon sriracha or substitute any other hot sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Combine the soy sauce, honey, sesame oil, vinegar, sriracha, garlic, and seasonings together in a bowl. Whisk the marinade together until it’s mixed fully. 2. Use a sharp knife to score just through the fat both horizontally and vertically to create a grid pattern. Set the pork belly in a baking dish. Pour the marinade over the pork belly and use your hands to turn the pork, working the marinade into the scored pieces of fat. Cover and refrigerate to marinate for at least an hour, up to 18 hours. 3. Drain or discard the excess marinade. Bake the pork belly uncovered at 400°F (204°C) for 30 minutes. Remove from the oven, and lower the temperature to 275°F (135°C). Lightly cover or tent the dish with a piece of foil. Cook for another 20-25 minutes, until the internal temperature is 145°F (63°C). Remove the baking dish from the oven and allow the pork to rest for about 10 minutes before slicing into individual servings.