"The dish had a little bit of sweet notes, but the way that [the] flavors were together with the hoisin, sesame, and red creme actually had a bitter flavor to it. When you first see it, you think it's gonna taste like candy."
Total time: 1 hour
for the marinade:
4 pounds pork belly, skin-on and portioned into 2 x 2 squares or 4 ounces
1 cup hoisin sauce
3 cups Big Shot Red Cream soda
½ cup honey
½ cup soy sauce
4 tablespoons hot sauce
4 tablespoons powdered ginger
4 tablespoons powdered onion
2 tablespoons powdered garlic
2 tablespoons five spice powder (recipe follows)
For the five spice:
3 tablespoons cinnamon
2 teaspoons anise seeds
1 ½ teaspoons fennel seeds
1 ½ teaspoons whole black peppercorn
¾ teaspoon ground cloves
To cook the pork belly:
4 pounds pork belly, portioned into 4-5 ounces
12 each cloves of garlic
2 teaspoon five spice powder
3 cups kosher salt
1. Make the five spice mixture. Combine all ingredients in blender or coffee grinder. Blend until finely ground. Store in airtight container.
2. Mix the marinade thoroughly in a bowl. You can substitute fresh ginger and garlic for powdered ginger and garlic if you wish. Marinate the meat for at least 24 hours in a metal bowl or Ziplock bags. Do not discard the marinade. Save for later. (Don't marinate in a plastic bowl. The coloring might stain it).
3. Place the left over marinade in a pot and reduce on low heat until it becomes thick.
4. Preheat the oven to 350° F, arrange a pot or pan on the bottom of the oven, and fill the pan with water. The pork belly should be roasted using the rack above it. Pull the pork belly out of the marinade, save the marinated for later use. Using a paper towels pat dry the pork belly. Make some horizontal slits on the sides of the belly, then insert each garlic and push them deep in so they don't burn. Rub the meat side with the five spice powder. Then layer the top of the pork belly with the salt evenly.
5. Meanwhile on a medium–low setting, place the leftover Big Shot marinade and reduce the Big Shot to ¼ of the volume and set aside.
6. Place the pork belly on a wire rack, right above the pan of water, for 1 hour. While baking, the oil will drip to the bottom pan with water. Bake until the salt crust forms, the salt should be hardened. Check water in the pan below and add if needed. Remove the pork belly from the oven, pull off the salt crust and discard. Raise the heat of oven to 450° F, place the pork belly back in and roast for another 40 minutes. Remove from oven and let set for 10 minutes. Dip the pork belly into reduced big shot glaze and serve immediately.