Marinated and oven-baked pork belly in the oven is easy and produces very juicy results. In this recipe, the meat is marinated for 24 hours and then cooked on low heat in the oven for about 4 hours for best results. Served here with a thick onion sauce and boiled potatoes.
| Servings | 6 Portions |
| Tags | Autumn | Family Dinner | Main Course | Pork | Swedish |
| Allergens | Gluten, Milk, Soybeans, Wheat |
| Prep Time | 1440 min |
| Cook Time | 270 min |
This is a very tasty pork belly that is easy to cook in the oven. With an oven that has a built-in thermometer, this is a perfect "set it and forget it" recipe that takes a little time and can be difficult to plan at the minute, but the result is juicy and flavorful pork belly that melts in your mouth.
I have made this pork belly several times and used it in different dishes such as bao buns, for noodles and as a topping for regular sandwiches, but I think this recipe with potatoes and onion sauce is the best. The recipe should make 6 servings, but if you're extra hungry, you can count on 4 large servings instead.
The origin of this recipe comes from Sidfläsk i ugn - Hank's True BBQ™ which is a really good recipe so feel free to go there and check it out more carefully. I do things a little differently, but it's pretty much the same process.
I use salted pork belly as it's easier to find and because of that I don't salt the meat at all. If you use non-salted pork belly, you will probably need some salt in the spice mix used, but I haven't tested this so I can't say how much.
After the meat is cooked, it's nice to let it rest while the sauce and potatoes are prepared. The meat can rest for 20-30 minutes before eating. If you want to slice really thin slices of the meat, you can also let the meat rest in the refrigerator until the fat has solidified, which then makes it easier to slice really thin - if I'm going to use the meat at a later time, it's a pretty good technique.
It's great to save the cooked meat in the refrigerator for a few days and also in the freezer for a few months. It's easiest to have sliced the meat into thinner slices before freezing it.
Ingredients
Directions
- Rinse the pork belly in cold water and dry it with paper. Cut off the skin.
- Brush a thin layer of mustard around the pork and then cover with the dry spice mixture.
- Put the pork in a bag and store in the refrigerator for about 24 hours.
- Set the oven to 120°C. Place a meat thermometer in the middle of the pork belly and then place it in an oven dish.
- Let the pork belly cook in the oven until the internal temperature reaches 90°C. This will take about 3-4 hours.
- Optional: Take out the pork belly, turn on the grill element and brush the meat with a little honey. Grill for a few minutes, but make sure the honey does not burn.
- Chop the onion and then fry it in the butter over medium heat until the onion is soft.
- Add 3/4 of the milk and mix the cornstarch into the remaining milk.
- Add the soy sauce and half the stock cube to the saucepan and bring to a rapid boil.
- Reduce the heat and add the remaining milk/cornstarch mixture until the sauce has reached the desired consistency.
- Season with salt and pepper if necessary.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 6394.89 kcal | 1065.82 kcal | 236 kcal |
| Carbohydrates | 236.56 g | 39.43 g | 8.73 g |
| Fat | 530.02 g | 88.34 g | 19.56 g |
| Protein | 196.18 g | 32.7 g | 7.24 g |
| Sugar | 39.02 g | 6.5 g | 1.44 g |
| Salt | 48.23 g | 8.04 g | 1.78 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
