Ingredients
- Beef Belly (skin on): 2 lbs
- Honey: 1/4 cup
- Soy Sauce: 2 tablespoons
- Chinese Five Spice Powder: 1 teaspoon
- Garlic (minced): 3 cloves
- Ginger (grated): 1 tablespoon
- Rice Wine Vinegar: 1 tablespoon
- Salt and Black Pepper: To taste
Instructions
- Step 1: Prepare the beef belly by scoring the skin in a crosshatch pattern, being careful not to cut into the meat. This will help it render fat and crisp up.
- Step 2: In a bowl, combine the honey, soy sauce, Chinese five spice powder, minced garlic, grated ginger, and rice wine vinegar to create the honey glaze.
- Step 3: Generously rub the honey glaze all over the beef belly, ensuring it gets into the scored skin. Marinate for at least 2 hours, or preferably overnight, in the refrigerator.
- Step 4: Preheat oven to 325°F (160°C). Place the marinated beef belly on a wire rack set inside a baking pan. Add about 1/2 inch of water to the bottom of the pan.
- Step 5: Bake for 2-2.5 hours, or until the beef is tender. Increase the oven temperature to 450°F (232°C) for the last 15-20 minutes to crisp up the skin. Watch carefully to prevent burning.
- Step 6: Remove from oven and let rest for 10 minutes before slicing and serving. The skin should be crispy and the meat tender and flavorful.
Notes
- For best results, let leftover beef belly cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- To revive crispy skin, broil individual slices for a minute or two, watching closely, rather than microwaving.
- Serve this glazed beef belly with steamed rice and stir-fried greens to balance the richness and add a fresh element to the meal.
- Chef's secret: Pat the beef belly skin completely dry with paper towels before the final high-heat blast to ensure maximum crispiness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American