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Slow-Roast Hokkaido Pork Belly


Slow-Roast Hokkaido Pork Belly

Oh, today is going to be good. Maybe a tad poncy with Hokkaido pork though from Japan, but hey who cares. As I said, this is going to be good. As a family, it was decided that we wanted a cooked lunch on Sunday, and as it was Sunday to have a roast. Just like the old days in the UK. So be it. And so was created ChillaxBBQ Stay@Home Recipes #49 – Slow-Roast Hokkaido Pork Belly. And believe me guys, this was an absolute stonker of a lunch. I’d be happy, happy, happy if I had ordered this at a restaurant. It’s pretty simple too. But SERIOUSLY delicious. I am proud of what I cooked today, very proud in fact.

Wifey and I were talking about Filipina restaurant ideas with this style of food front and centre. #Hobson’sChoice. As in, no choice!!! Big family sharing platters. Big family picnic tables. I love the idea. Perhaps #49 recipe becomes #1 on the menu?

Slow-Roast Hokkaido Pork Belly

ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
But first a quick one for a new Breakfast Bagel idea for you. I made this up for breakfast this morning and OMG this was absolutely delicious. Cut a fresh Bagel in half and toast it. Butter with your very best salted butter. Lay some smoked ham down and sprinkle with a little sea salt & cracked black pepper. Next lay down some thin slices of Japanese Rock Melon. And to finish, add some Burrata cheese (or fresh Mozzarella) and then pop the top of the Bagel on. I reckon that will be one of the very best Bagels you’ll ever eat!!! Stonking!!!
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
Here is that pork. Is that beautiful or what? No skin on this, so no real crackling today. This is Japanese pork belly all the way from Hokkaido. It’s marbled like you would see the Wagyu Beef from the same region. You’ll also get some of the very best dairy products from Hokkaido – I have some butter I am using at the moment that is just off-the-charts good from there. It’s superb. Also in the picture is my stabber/tenderiser. This is what the Uncles use in your hawker for their roasts – it tenderises and allows the salt and other seasonings into the meats.
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
I am also doing roast spuds with Chorizo and Thyme. PERFECT bedfellows, like best roast spuds you’ll ever eat.
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
And I am slow-roasting the pork belly over the spuds so all the fats and juices drop down and flavour the roast potatoes. Again this is awesome for additional flavour. #bestroastspudsever

You will need the following for 5 peeps;

  • 1Kg of pork belly
  • 1/2 Kg of cleaned potatoes with the skins on
  • 2 Chorizo sausages – cut into bite-sized pieces
  • 1 bunch of fresh Thyme
  • 1/2 Kg Brussels sprouts
  • 4 rashers of streaky bacon cut into bite-sized pieces
  • 2 Tbps of finely chopped fresh garlic
  • 3″ knob of salted butter
  • Olive oil
  • Sea salt & cracked black pepper

Ready, steady, go…

  • Pork;
    • 1st up – stab that pork belly all over with your tenderiser (of thin sharp knife/metal skewer);
    • Season that with some good sprinkles of sea salt and cracked black pepper all over – then drizzle with Olive oil;
    • Pop that on a shelf in the oven, about halfway up.
  • Spuds;
    • Cut the spuds to the size you want and get them in boiling salted water, and simmer until they just fall off a fork if you stab them;
    • Drain and put in a baking tray, throw in the Chorizo and Thyme, drizzle with Olive oil and sprinkle with sea salt & cracked black pepper;
    • Pop that tray beneath the pork belly and put the oven to 90 degrees for three hours;
    • 30 minutes before you are ready to eat whack up the heat to 220 agrees and crisp off the pork and the potatoes;
    • When you plate, give them a little sprinkle of sea salt on top.
  • Sprouts;
    • In parallel cut the sprouts in half lengthways and pop them in a big pan full of salty water;
    • Bring to a boil and simmer until the sprouts are cooked but still have a ‘crunch’ to them;
    • Whilst they are boiling fry off the bacon and garlic in the butter until the bacon starts to crisp up;
    • Throw in the sprouts and mix them all together and fry until the sprouts start to brown a little;
    • Plate them up like in the photo.
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
Check those bad boys out! Two amazing foodie friends are Brussels sprouts and Bacon – imagine then tarting that up with some garlic and melted butter too. 
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
Roast spuds and Chorizo in focus. These have been slow-roasting for 3 hours just like the pork belly and roasting in the pork belly fat too. Then that last 30 minutes of crisping time brings them to this. Absolutely deliciousness. OMG!!! Imagine those spuds – roasted in Chorizo and Pork Belly fat… Yes, they really were THAT good!!!
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
And here is that stunning pork belly in focus now. I literally only had to rest the knife on top and it slid through. Thin little slices of pork belly butter goodness. AMAZING pork. Sod off Sous Vide, low and slow reverse-searing every time. This was perfectly cooked, perfect!!! #bestporkbellyever
ChillaxBBQ Stay@Home Recipes #49 - Slow-Roast Hokkaido Pork Belly
Look how white that pork is. I have to say, Japanese produce is exceptional! And especially from Hokkaido. First the Wagyu and now the Pork Belly. Just have a look at that. We fell in love with lunch immediately!!!

And there it was. A very special Sunday Roast today. We’ll be getting that pork again that is for certain. Best pork belly EVER. Of course, a lot of this has to be due to the way it was cooked, cough cough… It was amazing folks. Three dishes were off-the-charts. And the 1+1+1= something like 4,000. Sooooooo good. Deffo have a crack. Meat Collective for the skinless Hokkaido Pork Belly. The rest from the usual supermarket, just follow the steps above to get a winner. ChillaxBBQ Stay@Home Recipes #49 – Slow-Roast Hokkaido Pork Belly = ENJOY!!!

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