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Sweet and Sour Pork Belly

Sweet and Sour Pork Belly

A Succulent Pork Dish!
Prep Time 40 minutes
Cook Time 2 hours 40 minutes
Course Main Course
Cuisine Chinese
Servings 4 Servings
Calories 955 kcal

Equipment

  • 1 Baking Tray
  • 1 Wok
  • 1 Wooden Spoon
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Sharp Knife
  • Mixing Bowl

Ingredients
  

  • 2 Pounds Pork Belly Skin On
  • 2 Tablespoons Salt for brining
  • Water for brining
  • 1 Cup Apple Cider Vinegar
  • 1 Cup Water
  • 2 Tablespoons Ketchup
  • 2 Tablespoons Dried Chili Flakes
  • 6 Cloves Garlic Rough Chopped
  • ¼ Inch Ginger Rough Chopped
  • 2 Tablespoons Natural Brown Sugar

Instructions
 

Quick Brine

  • Place the pork belly slab onto the cutting board. Using a sharp knife, cut the pork belly into 2 inch pieces and place in a mixing bowl.
    Raw Pork Belly
  • Pour cool water onto the cubed pork belly, just enough to cover all the pork.
    Add the salt and agitate.
    Let this sit for 30 minutes at room temperature.
    Pork Belly in Salt Water
  • After 30 minutes, drain the salt water and rinse twice with cool water.
    Drain or pat dry with a paper towel to remove the excess water.
    Cubed Pork Belly

Cooking the Pork Belly

  • Turn the oven on to 400 degree fahrenheit.
  • In a small bowl, add and combine the apple cider vinegar, water, ketchup, chili flakes, garlic and ginger, then set aside.
    Sweet and Sour Sauce
  • Place the salted pork belly cubes onto a baking tray, preferably one with curved edges.
    Ensure that there is at least a ½ inch of space between each piece of pork belly.
  • Bake at 400 degrees for 1 hour and 45 minutes or until the skin begins a crackle.
    Rendering Pork Belly
  • Carefully remove the cooked pork belly from the oven and place each piece in a wok, then properly discard or store the lard.
  • Place the wok on medium heat and occasionally stir for 15 minutes while removing any unwanted lard.
  • Pour the sweet and sour sauce mixture from step 5 onto the pork belly and allow the sauce to come to a bubble.
  • As soon as the sauce begins to bubble, lower the heat to low and reduce the sauce for 5 minutes or until the desired sauce thickness is achieved.
    Sweet and Sour Pork Belly Cooked

Notes

Lard - pork fat
Keyword chinese inspired dish, jamaican cuisine, pork, pork belly