Oh my, is this delicious and why have I waited years to play with pork bellies????
I braised it this a.m. and here I am at 10 a.m. with glasses of wine to see what goes best with it - Shiraz, hands down!!!
![[Image: porkbellyhoisin.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/porkbellyhoisin.jpg)
Lorraine, I even called Gil to run ideas how to do this by him, what a sweetie and I think that's the first time I've spoken to him on the phone - I expected more of an accent. P.S. OOOPs, Gil helped me with another pork belly recipe, not this one.
Here's the recipe if anyone would like to play too!
Slow Roasted Belly of Pork with Hoisin Sauce
2 kg (4 lbs.) Belly pork
50 g (1 2/3 oz.) Salt
50 g (1 2/3 oz.)Sugar
1/2 Jar Hoisin sauce
Pierce the skin of the pork with a sharp knife and rub salt into the skin.
Turn the belly pork over and rub the underside with Hoisin sauce and sugar.
Cover the meat with a clean cloth and place in a refrigerator overnight to marinate.
Heat your oven to approx 200C (400 F.) and cook pork for 15 minutes.
Reduce heat to 180C (350 F.**) (170C in a fan assisted oven) and cook for a further 2 hours.
Allow to stand before chopping pork up into pieces.
Serve with soy noodles or Jasmine rice.
Description:
"Especially created for the Hilton Hotel Restaurants."
NOTES : Pork belly is one of the nicest cuts of meat if cooked correctly, the fat melts away and you are left with delicious roast pork and plenty of crackling.
Choose a joint that has a better proportion of meat to fat.
**Next time I think I’ll do 325 F.
------
I’m going to have to go back to c2c and see who posted this and give them some credit. This is wonderful!!!

![[Image: porkbellyhoisin.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/FARMERS%20MARKET/porkbellyhoisin.jpg)
Lorraine, I even called Gil to run ideas how to do this by him, what a sweetie and I think that's the first time I've spoken to him on the phone - I expected more of an accent. P.S. OOOPs, Gil helped me with another pork belly recipe, not this one.

Here's the recipe if anyone would like to play too!
Slow Roasted Belly of Pork with Hoisin Sauce
2 kg (4 lbs.) Belly pork
50 g (1 2/3 oz.) Salt
50 g (1 2/3 oz.)Sugar
1/2 Jar Hoisin sauce
Pierce the skin of the pork with a sharp knife and rub salt into the skin.
Turn the belly pork over and rub the underside with Hoisin sauce and sugar.
Cover the meat with a clean cloth and place in a refrigerator overnight to marinate.
Heat your oven to approx 200C (400 F.) and cook pork for 15 minutes.
Reduce heat to 180C (350 F.**) (170C in a fan assisted oven) and cook for a further 2 hours.
Allow to stand before chopping pork up into pieces.
Serve with soy noodles or Jasmine rice.
Description:
"Especially created for the Hilton Hotel Restaurants."
NOTES : Pork belly is one of the nicest cuts of meat if cooked correctly, the fat melts away and you are left with delicious roast pork and plenty of crackling.
Choose a joint that has a better proportion of meat to fat.
**Next time I think I’ll do 325 F.
------
I’m going to have to go back to c2c and see who posted this and give them some credit. This is wonderful!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com