Asian Pork Belly

Cooking time: 8 hrs

Serves: 8

Ingredients

- 2 kg Pork belly (bones and rind removed)

- 30g Table salt

- 4g White pepper, freshly ground

- 8g Five spice powder

- 30g Garlic

- 80g Fresh ginger

- 30g Dark Soy Sauce

- 2 sticks Lemongrass

- 2 x Snap nose red chillies

- 50g Hoisin Sauce

Method

- Remove the bone from the belly and remove the rind (you can ask your butcher to do this for you).

- Excluding the salt, hoisin and soy, weigh out the other ingredients, then place in a blender and turn into a paste.

- Put the salt evenly on both sides of the belly then reserve 1 tbsp of paste for later, and rub the remaining paste into the pork. Leave the belly to marinate in the fridge for at least 4 hours.

- Place the belly on a roasting tray. Mix the tbsp of paste, soy sauce, Hoisin & 1 pint of water together and pour this over your pork. Cover with tin foil, and roast at 150ºc for 2.5 hours, checking half way through to ensure the tray is not going dry (add more water if needed).

- When cooked, remove from the oven and rest for 30 mins. Before serving with rice or vegetables of your choice.

Chef’s Tip: You can reduce all the cooking liquor and sauce from your roasting tray to make it thick and sticky.. then pour back over your pork belly and enjoy!