An Asian inspired crispy pork belly with a delicious spiced marinade that will have you reaching for more.
- 1kg boneless pork belly
- ½ cup light soy sauce
- 1 ½ cup water
- ½ cup orange juice
- 1/3 cup Chinese cooking wine
- ¼ cup honey
- 2 tsp sesame oil
- 1 tbls fresh ginger, grated
- 2 cloves garlic
- 2 tsp Chinese five spice
- ½ tsp olive oil
- 1 ½ tsp salt flakes
- Cucumber, sliced thinly, to serve
- Bok Choy, steamed, to serve
- White rice, to serve
- Preheat oven to 200 degrees.
- Combine soy sauce, ½ cup water, orange juice, cooking wine, honey, sesame oil, ginger garlic and Chinese five spice in a heavy based baking pan.
- With a knife, slice the rind of the pork belly into a crisscrossed pattern and rub with oil and salt. Then place the pork, rind up in the pan, on top of the marinade mixture.
- Place in oven and roast for 40 minutes or until rind is golden and crisp. Add the remaining water to the cooking liquid, ensuring not to cover the rind, and roast for another 30 minutes or until pork is just cooked through.
- Place the pork on a plate and cover with foil.
- Transfer marinade mixture to the stove and bring to boil on a medium heat.
- Reduce heat and simmer for 10 minutes, stirring occasionally until slightly thickened then pour into a serving jug
- Serve the pork with thickened marinade mix, cucumber, steamed bok choy and rice.