Poitrine de porc croustillante au four

Ingrédients

• 2 lbs. pork belly
• 1/3 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

Préparation

1. 1

   Measure the soy sauce, honey, sesame oil, vinegar, sriracha, garlic, and seasonings in a mixing bowl. Whisk the marinade ingredients together until fully combined.

2. 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.

3. 3

   Cover and refrigerate to marinate for at least an hour, or up to 18 hours. Drain and discard the excess marinade after. Do not reuse!

4. 4

   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).

5. 5

   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).

6. 6

   Remove the baking dish from the oven and allow the pork to rest for about 10 minutes before slicing into individual servings.