Char Siu Pork Belly

This is such a simple meal that's infinitely improved by a bit of forward planning and allowing the pork belly to marinate for as long as possible; ideally 12 hours. And, because of it's simplicity, get the best ingredients you can afford.

Serves 2

2 strips of pork belly

2tbsp Char Siu sauce

1tsp Chinese five spice

1/2tsp ground ginger

2 spring onions, sliced

A small handful of coriander, roughly chopped

Rice, to serve

Place the pork belly, Char Siu, five spice and ginger into a ziplock food bag and give it a good squish to distribute the ingredients over the pork. Place in the fridge and let it sit and marinate for at least a couple of hours (I left it for 12 hours).

When you're ready, preheat the oven to 220C. Place the pork and marinade on to a baking tray and cook for 15 minutes, then reduce the temperature to 180C and cook for a another 15 minutes. 

Slice the pork belly into chunks and serve on a bed of rice with the spring onions and coriander over the top.