Monday, 17 November 2014

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.

1 comment:

  1. I'm not a huge an of pork belly but when I see these lovely photos I get really hungry!