Our roasting process locks in the flavor and marinade, keeping the meat juicy and succulent while making the skin crispy.
Ingredients: Pork belly (Belgium), Five-spice powder, Salt, Rice wine, Sugar, Pepper.
Gross weight: Approx. 500g
Cooking Instructions (Pre-cook)
1. Thaw the frozen pork belly overnight in the fridge.
2. Preheat your oven to 220 degree celsius at conventional setting for 10mins.
3. Remove pork belly from packaging. It should look like the picture below:
4. Place the pork belly that is already wrapped nicely with aluminium foil skin side up on the center section of the oven and bake for 20mins.
5. Remove pork belly onto chopping board and let it rest for at least 10mintues to lock in the juices.
6. Flip the pork belly skin side down and slice it along the cut lines already made for you. Then flip the sliced pieces (meat side down and crispy skin facing the side) and continue slicing them to your desired size.
Storage and Food Safety Tip: Keep frozen. Consume within 3 days after thawing. Do not refreeze after thawing.