Ingredients
- 1–1.2 kg TenderBites Oriental Pork Belly Roast
- ¼ cup soy sauce
- 3 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp ground black pepper
- 1 tsp five-spice powder (optional but recommended)
- 1 small onion, sliced
- ½ cup water
- Spring onions or sesame seeds for garnish (optional)
Meat You'll Need
This Oriental-Style Pork Belly Roast brings together savory, slightly sweet, and umami flavors that pair perfectly with the rich tenderness of pork belly. Slow-roasted until juicy and finished with a flavorful glaze, this dish is ideal for family lunches, weekend dinners, or as a standout ulam served with rice.
Preparation
- Prepare the Marinade:
In a bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, black pepper, and five-spice powder. Stir until the sugar is fully dissolved. - Marinate the Pork Belly:
Place the TenderBites Oriental Pork Belly Roast in a container and pour the marinade over it. Rub evenly on all sides. Add sliced onions around the pork. Cover and marinate for at least 4 hours, preferably overnight. - Slow Roast:
Preheat the oven to 170°C (340°F). Transfer the pork belly and marinade into a roasting pan. Add ½ cup water to prevent drying out. Cover loosely with foil and roast for 1 hour and 45 minutes, basting occasionally. - Glaze and Finish:
Remove the foil and increase oven temperature to 220°C (425°F). Roast uncovered for another 15–20 minutes, basting every 5 minutes until the surface is caramelized and glossy. - Rest and Serve:
Let the pork belly rest for 10 minutes before slicing. Garnish with spring onions or sesame seeds if desired. Serve with steamed rice or stir-fried vegetables.
Cooking Tips
- Juicier slices: Resting the pork before cutting helps keep the meat moist and tender.
- Deeper flavor: Overnight marination allows the sauces to fully penetrate the meat.
- Balanced sweetness: Adjust the brown sugar based on preference—add slightly more if serving with plain rice.
- Serving idea: Pair with bok choy, pechay, or simple soy-sautéed vegetables for a complete meal.
