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Hoisin Pork

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Serves: 4
1.4kg / 3 lb piece lean belly pork, boned
sea salt
2 tsp Chinese five- spice powder
2 garlic cloves, peeled and chopped
1 tsp sesame oil
4 tbsp hoisin sauce
1 tbsp clear honey
assorted salad leaves, to garnish

Preheat the oven to 200ºC / 400ºF / Gas Mark 6,15 minutes before cooking. Using a sharp knife, cut the pork skin in a criss cross pattern, making sure not to cut all the way through into the flesh. Rub the salt evenly over the skin and leave to stand for 30 minutes.

Meanwhile, mix together the five-spice powder, garlic, sesame oil, hoisin sauce and honey until smooth. Rub the mixture evenly over the pork skin. Place the pork on a plate and chill in the refrigerator to marinate for up to 6 hours.

Place the pork on a wire rack set inside a roasting tin and roast the pork in the preheated oven for 1-1% hours, or until the pork is very crisp and the juices run clear when pierced with a skewer.

Remove the pork from the heat, leave to rest for 15 minutes, then cut into strips. Arrange on a warmed serving platter. Garnish with salad leaves and serve immediately.

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