Sticky Asian Pork Belly

This recipe takes a little time but it’s well worth the time and preparation. You want to end up with the crispy skin and a hot and sweet sticky glaze (Dont act like you aren’t drooling now)

You will need

1.5kg Pork Belly (off the bone)

2 Spring Onions

1 tbs Sesame Seeds

Cress

For the marinade

3 tbs Dark Soy

3 tbs Light Soy

1 Garlic Clove

1 tsp Chinese 5 Spice

Juice 1/2 lime

2 tbs Chinese Rice Wine

1 tbs Honey

1/2 Inch Grated Ginger

Good Pinch of White Pepper

Pinch of Salt

1 tsp Toasted Sesame Oil

To prepare the pork

1. You will need to take the pork and score the top with a very sharp knife cutting in to the fat but not as far down as the flesh.

2. In a flat bottomed tray pour all the ingredients for your marinade and sit the pork flesh side down on top. Cover with cling-film and place in the fridge for a minimum of 3 hours or overnight for a deeper flavour.

3. Take out the pork then grind over seasalt rubbing it in to the skin side making sure you get it in to the gaps. Before you put in the pork pre-heat the oven to 210 degrees. In a baking tray put an inch of water and place a rack over the top. Place the pork on the rack skin side up. Cook in the oven on 210 degrees for 20 minutes then reduce to 180 degrees for another 1 hour 30. Finally turn it back up to 230 degrees for 15 minutes.

4. While the pork is cooking re make the marinade to use as your glaze but add in 1 tbs of palm sugar.

5. Take out the pork and let rest for 15 minutes before cutting in to bite sized squares.

6. Heat the glaze in a frying pan and reduce until it starts to get thicker. Throw in your pork and toss so all the pieces are coated. Add in sliced spring onions a few chopped chillies and sesame seeds.

7. Finally dress on the plate with some cress.

Enjoy!!