Pork belly for Banh Mi
Marinated and slow cooked pork belly for Banh Mi
Ingredients
Meat
- 5 kg Pork Belly Skin on
Marinade
- 300 mls soy sauce
- 400 mls rice wine vinegar
- 143 grams brown sugar
- 80 grams minced garlic
Instructions
- Mix marinade ingredients together and place pork into container with marinade. Marinate over night
- Pre heat oven to 180 C
- Put marinade into your roasting pan and top up to approx 2 cm with water.
- Place a wire rack or smile into the bottom of a roasting pan and put pork on top. Cover with baking paper and foil. <ake a small hole in the corner with your finger.
- Roast covered for 2 hours then uncover, check liquid level and top up liquid if it has evaporated drop temp to 170 and roast for a further 30 mins.
- Remove from oven and cool. Taste, adjust and retain cooking liquid for the Banh Mi sauce.
- Cool overnight in the fridge. Remove and discard skin and slice into bacon like strips ready to be cooked on the grill.
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