Ingredients
- Beef belly, skin on: 1.5 lbs
- Honey: 1/4 cup
- Soy sauce: 2 tablespoons
- Rice vinegar: 1 tablespoon
- Garlic, minced: 2 cloves
- Ginger, grated: 1 teaspoon
- Five-spice powder: 1/2 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Prepare the Beef: Score the beef belly skin in a crosshatch pattern, being careful not to cut into the meat. Season the meat side generously with salt and pepper.
- Step 2: Marinate the Beef: In a bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, grated ginger, and five-spice powder. Rub the marinade all over the beef belly, ensuring it gets into the scores. Marinate for at least 2 hours, or preferably overnight in the refrigerator.
- Step 3: Bake the Beef: Preheat oven to 325°F (160°C). Place the beef belly skin-side up on a wire rack set inside a baking sheet. Bake for 2 to 2.5 hours, or until the meat is tender.
- Step 4: Crisp the Skin: Increase the oven temperature to 450°F (232°C). Bake for another 15-20 minutes, or until the skin is bubbly and crispy. Watch carefully to prevent burning.
- Step 5: Rest and Serve: Remove the beef belly from the oven and let it rest for 10 minutes before slicing. Slice into bite-sized pieces and serve immediately.
Notes
- Store leftover crispy beef belly in an airtight container in the refrigerator for up to 3 days.
- To re-crisp, bake leftover beef belly at 350°F (175°C) for 5-10 minutes, or until the skin is bubbly again.
- Serve this irresistible crispy beef belly with steamed rice and a vibrant, fresh Asian slaw for a complete meal.
- For extra crispy skin, pat the beef belly skin completely dry with paper towels before baking at the higher temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American