Unctuous, succulent, savoury and sweet. A joyful testament to the transformation wrought by low heat and time.
- 500g slices of pork belly
- 6 tbsp hoisin sauce
- 3 tbsp soy sauce
- 2 tbsp honey
- 3 garlic cloves, peeled and squashed
- Mix all the marinade ingredients together in a bowl and then pop the pork belly in and turn to coat the pieces. Cover, putnin the fridge and marinate for 4 hours
- Heat the oven to 150C fan (170C) and line a roasting tin with foil
- Tip the meat and the marinade into the tin and cover tightly with foil
- Roast for an hour and a quarter
- Then turn the oven up to 170C fan (190C) and take the foil top off
- Cook for a further 44 mins, turning the pork occasionally until it is soft, caught lightly around the edges and coated with a sticky, dense glaze. Keep a close eye on the final 15 mins to make sure it doesn’t burn
- Remove the pieces from the pan and cut into bite-sized pieces
- Eat with chopsticks, a bowl of steamy rice and cucumber salad
Sophie cooks 