Pancetta di maiale croccante al miele e salsa di soia

Ingredienti

• 2-3 tsp Chinese five spice powder
• 4 tbsp dark soy sauce
• 2 tbsp honey
• 125ml/1/2 cup Shaoxing Wine or dry sherry
• 4 tbsp rice vinegar or any other vinegar you have
• 1 tsp sesame oil
• 1/2 tsp ground white pepper
• 1 tbsp Korean gochujang paste or 1 tsp chilli flakes (optional)
• 1kg/2.2 lbs pork belly with the skin attached (might have some rib attached)

Preparazione

1. 1

   Take the pork belly out of the fridge 1 hour before cooking to bring to room temperature. Check if your pork belly comes pre-scored. If not, score the skin with a very sharp knife. Rub the pork belly with the Chinese five spice all over and let it sit at room temperature for one hour.

2. 2

   Mix the dark soy sauce, honey, Shaoxing wine or dry sherry, rice vinegar, white pepper, sesame oil and the gochujang paste if using.

3. 3

   Put the pork belly in a shallow roasting dish, which fits the size of the pork, pour the sauce all over, cover with aluminum foil and braise in the oven at 300F/150C for 2.5 hours.

4. 4

   Take the foil off and turn the temperature to the highest setting your oven has. Cook for 30 minutes longer or until the skin is crisp and the sauce is syrupy. You might need to add a splash of water to the bottom to keep the sauce from going dry and burning. Rest the pork for 20 minutes before slicing.