Long & Slow Japanese Pork Belly……..

By Simon  , ,   

April 9, 2015

Picture this a slab of pork belly on the bone, scored and left to marinate in dark soy, honey, ginger and roasted salt with togarashi spices, then slowly and lovingly roasted in a low oven for many hours, the result, an explosion of crispy crackling, succulent meat and bones that you will just want to suck to death, full of the flavours of Japan. Give it a go its simple and a real stunner, served today with wasabi steamed buns and a crisp, chopped salad........

  • Prep: 10 mins
  • Cook: 8 hrs
  • Yields: 6 Generous


1 Medium Pork belly

2 Chunk Ginger

4 tbsp Rich dark soy sauce

4 Heaped tbsp Raw honey

1-2 Scattering Pan roasted salt, Japan

Splash Olive oil

Pinch Togarashi spice blend

tsp Wasabi

tsp Mirin

tsp Miso

Medium Red pepper


In a mixing bowl or large jug add the dark soy, raw honey and roasted salt, throw in a handful of un-peeled and broken by hand pieces of ginger and combine.  Lay out your amazing joint of pork belly and with your hands pour and massage the marinade into every nock and cranny on both sides.  Cover with cling film and leave to infuse for a few hours or overnight in a fridge.  If marinating over night use a non metallic dish to marinade in.

Oven on 120c fan or 130c non fan, splash a drizzle of olive oil into a roasting tray, lay out your pork belly skin side up, cover with foil and roast until the aromas of the spiced pork fill your kitchen and you can't contain your hunger any more - about 8 hours, basting every few hours.  For the last 15-20 minutes turn up the oven heat 170c fan, this really crisps up the skin for an amazing Japanese crackling experience.

Rest the meat for 10 minutes then simply devour with a rib or two thrown in. Amazing served with little light wasabi steamed buns and a crisp vegetable salad.


0 Reviews