Sticky Asian Pork Belly
A really easy dish to make and full of flavour, this is always a favourite for gatherings around the table. Serve with sticky rice, Asian greens and freshly sliced spring onions.
Serves 8
2kg boneless or 3kg bone-in pork belly
400ml water
2 tsps cornflour (optional)
Marinade:
50ml olive oil
1 tbsp runny honey
15g fresh turmeric
50g fresh ginger
1 tbsp Chinese 5 spice
1 heaped tsp fennel seeds
2 cloves garlic, peeled
Put all of the marinade ingredients into a blender and blitz to a smooth paste (you can leave the skin on the ginger and turmeric).
Rub the marinade all over the pork and place into a baking tray. Cover and leave in the fridge to marinade for at least 2 hours, better still overnight.
Pre-heat the oven to 150°C.
Pour the water into the baking tray and whisk in any marinade that has gathered in the bottom of the pan. Cover the tray with foil again and seal the edges well.
Bake for 2 hours. When ready, transfer the pork to a board and rest for 10 minutes. If the sauce looks a little thin transfer to a wide pan and reduce down until it has thickened – while boiling, whisk in the cornflour if using.
Slice the pork belly or cut into cubes and serve.
