I stumbled across this recipe for Yuzu pork belly. Yuzu is a very expensive Japanese citrus so I went with the next best thing...Lemons. Maybe next time I'll use a combination of both lemons and limes and see if that makes a difference. Overall, I like that the citrus doesn't make the pork belly taste as rich.
Personally, I think the best way to eat roasted pork belly is between Chinese buns/mantou with some spicy chili-hoisin sauce and some thinly sliced green onion.
Using a vegetable peeler, I took off all the lemon peels without taking off any of the pith (white bitter stuff). Slice the peels if you feel like chopping or take it easy like me and put it all into a food processor.
Combine table sugar, coarse sea salt into the food processor and pulse!!!!
Ingredients:
Pork Belly
Coarse Sea Salt
Sugar
Lemon Peel
Directions:
Rub the belly with salt/sugar/lemon mixture and let marinade for at least 5 hrs ( I got lazy and skipped this)
Brush off extra salt crust when you take out from fridge
Preheat oven to 450 and put belly in for an hour to crisp up the skin
Turn the heat down to 250 and cook for another 2 hours.
Take out let cool overnight in fridge and slice into 1/4 inch slices or thinner.
I mixed hoisin with chiu chow chili sauce! Spicy and Sweet FTW!
