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Before you jump to Roast pork belly recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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There are a whole lot of things that factor into getting healthy. Intensive gym visits and narrowly defined diets are not always the solution. You can do little things every day to improve upon your health and lose weight. Being intelligent about the choices you make each day is a start. Getting as much physical exercise as possible is another factor. Remember: being healthy and balanced isn’t just about reducing your weight. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to roast pork belly recipe. To cook roast pork belly you need 10 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Roast pork belly:

1. You need 1 kg pork belly, bone in, skin on
2. You need 3-4 large garlic cloves
3. Use 2 tbsp. dried marjoram
4. Prepare 2 tsp black or garlic pepper
5. Prepare 3 tbsp. black bean paste or sauce
6. Use 2 tbsp. dark soy sauce
7. Prepare 3 tbsp. runny honey
8. Use 2 tsp liquid smoke (optional)
9. Prepare 1 medium onion
10. Use 1/2 cup dry sherry

Instructions to make Roast pork belly:

1. Slice the garlic into slivers. With a sharp knife make incisions in the pork belly, on all sides except the skin (unless it’s scored, which I don’t see many benefits of; unscored skin peels off easier for carving) and push the garlic slivers in, as many as you can.
2. Season the pork belly all over generously with the marjoram and pepper and drizzle with the black bean paste, soy sauce and honey. Rub the meat with the sauces on all sides and leave to marinate for at least an hour - overnight would best.
3. Preheat the oven to 170C/325F/gas 3. Slice the onion, peeled or unpeeled, into 4 rings, place them on the bottom of a roasting tray and sit the pork belly on the onion, skin side up. Pour the sherry into the tray, tent it with foil so that it’s sealed but doesn’t touch the meat.
4. Roast for 2 ½ hours, turn the heat up to 180C/350F/gas 4, take the foil off and roast for another hour, until the skin is crisp and charred around the edges. Let the meat rest for 15 minutes before carving.

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