Lemon Roast Pork

• 2.2 lb pork belly (block)
• 1 onion
• 2 garlic bulb (whole head)
• 1 lemon (sliced, for marinade + roasting)
• salt (for seasoning the pork), to taste
• black pepper, to taste
• 5 tbsp shio koji
• 1 tbsp honey (for marinade)
• 1 tsp grated garlic
• 2 sprig rosemary
• pinch salt (for the vegetables)
• olive oil (for the vegetables), to taste
• 2 tbsp whole-grain mustard
• 1 lemon (juiced, for sauce)
• 1 tbsp honey (for sauce)
• 1 tbsp olive oil (for sauce)
• 1 tbsp soy sauce
• 2 tbsp reserved pork marinade (from step 1, saved before roasting)

Steps

1. 1.Pierce the pork belly all over with a fork. Season generously with salt and pepper, rubbing it in, then place the pork in a zip-top bag.0:10
2. 2.In a bowl, combine the shio koji, honey, and grated garlic (Group A) and mix well to make the marinade.0:18
3. 3.Pour the marinade over the pork in the bag, add 4 rounds of sliced lemon and the rosemary sprigs, and massage to coat. Seal and refrigerate for about half a day.0:20
4. 4.Slice the onion and the remaining lemon into rounds; cut the garlic bulbs in half.0:28
5. 5.Arrange the onion and garlic on a parchment-lined baking tray, drizzle with a pinch of salt and olive oil, then top generously with lemon slices.0:32
6. 6.30 minutes to 1 hour before baking, take the pork out of the fridge to come to room temperature. Lightly scrape off the marinade clinging to the surface, then place the pork on top of the vegetables.0:38
7. 7.Roast at 190°C (375°F) on the lower oven rack for 25 minutes per side (50 minutes total). Once done, let it rest 10 minutes off the heat so residual heat finishes cooking it through.
8. 8.Meanwhile, make the sauce: heat the reserved marinade in a small pan with the whole-grain mustard, lemon juice, honey, olive oil, and soy sauce until slightly thickened.0:48
9. 9.Slice the roasted pork into bite-sized pieces, arrange over the roasted vegetables, and spoon the sauce generously over the top to serve.0:55