Gluten-Free Pork Belly

Gluten-Free Pork Belly is a rich and savory dish, perfect for a midnight snack with its tender, melt-in-your-mouth texture and flavorful glaze. This dish showcases the perfect balance of sweet and savory, making it a delightful choice for any late-night craving.

Ingredients

• Pork belly - 500 grams
• Soy sauce (gluten-free) - 60 ml
• Brown sugar - 2 tablespoons (30 grams)
• Shaoxing wine - 2 tablespoons (30 ml)
• Garlic (minced) - 3 cloves
• Ginger (sliced) - 20 grams
• Star anise - 2 pieces
• Water - 250 ml
• Green onions (sliced) - 2 stalks for garnish
• Sesame oil - 1 tablespoon (15 ml)

Steps

1. Score the skin of the pork belly in a crosshatch pattern without cutting through to the meat.
2. In a bowl, combine the gluten-free soy sauce, brown sugar, Shaoxing wine, minced garlic, and sliced ginger to create a marinade.
3. Place the pork belly in a shallow dish and pour the marinade over it, ensuring it is well-coated. Let it marinate for at least 30 minutes (or overnight for best results).
4. Preheat the oven to 160°C (320°F).
5. In a large oven-safe pan, add the marinated pork belly skin-side up, along with the star anise and water. Bring to a simmer over medium heat.
6. Cover the pan with a lid or aluminum foil and transfer it to the oven. Cook for 1 hour.
7. After 1 hour, remove the lid or foil and increase the oven temperature to 220°C (428°F). Cook for an additional 20-30 minutes until the skin is crispy and the meat is tender.
8. Remove from the oven and let it rest for 10 minutes before slicing.
9. Drizzle with sesame oil and garnish with sliced green onions before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 15 g
• Fiber: 0 g
• Sugar: 6 g
• Sodium: 1200 mg
• Cholesterol: 90 mg
• Total Fat: 45 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Water: 0.25 L

Health Benefits

• Rich in protein which supports muscle growth and repair.
• Contains essential fatty acids that are important for brain health.

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