Forget your favourite Chinese takeaway this week and give this a try. The sweet pork belly meat is balanced with a savoury and punchy marinade which is a surefire winner!
Ingredients- serves 4
8 pork belly slices
1 tsp five spice
1 tsp Sichuan peppercorns- ground (optional)
2 tbsp dark soy
1 tbsp honey
1 tbsp oyster sauce
1 garlic clove- finely grated
1. This pork benefits from being marinated in advance, even the night before if you can so the meat can take on the different flavours. To make the marinade, simply mix the spice and wet ingredients before massaging into the belly slices. Cover and keep in the fridge before you need it.
2. When you’re ready to cook the belly, preheat the oven to 160c/ 140 fan. Place the belly slices onto a baking tray and cover with foil. Cook in the oven for 1 hour. As the pork cooks, check it occasionally and use the sticky juices to baste as needed. After the first hour, turn the oven up to 200c/ 180 fan, remove the foil and cook for a further half an hour.
Serve with long grain rice and a vegetable side dish. I served with a mixed vegetable stir fry of shredded pak choi, tenderstem broccoli, sugar snap peas and spring onion which was finished simply with soy sauce and sesame oil.
Unctuous pork belly- move over takeaways!