Marinade for Pork Belly

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Pork belly is a cut of pork that can be both juicy and crunchy. Chefs like it for the fat content, and at home cooks like it because it is inexpensive. When pork belly is trimmed, smoked and sliced, it becomes bacon. The cut has layers of meat and fat that make it a delicious main dish.


Rinse the pork belly thoroughly under cold running water. Pat dry. Use a sharp knife and score -- shallowly slice the top in a diagonal pattern -- the top of the pork belly. This allows the marinade to penetrate the meat.


Heat 2 tbsp. of vegetable oil in a large pan over medium high heat. Brown the pork belly on each side. Remove. Use the oil and rendered pork fat as the base of the marinade.

Mix the Marinade

Using the same pan, saute 1 tbsp. of minced ginger, 2 tbsp. of minced garlic and five fresh bay leaves for one to two minutes. Add 2 cups of honey, 1/2 cup of Dijon mustard and 2 cups of aged soy sauce, called tamari. Bring to a low boil and cook for two to three minutes. Remove from heat and cool.


Pour the marinade over the pork belly. Cover and refrigerate four hours or overnight. When you are ready to cook the pork, preheat the oven to 250 degrees Fahrenheit. Cook the pork belly for 2 1/2 to 3 hours, basting the meat with the marinade every 30 minutes.