Pork belly is quite fatty so roasting it in the oven allows the fat to crisp and most of the fat to drain off.
450g boneless pork belly, cut into two inch strips
For the Honey Soy Sauce
1 tablespoon melted pork belly fat from the baking dish
2 tablespoons honey
1 teaspoon dark soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon sesame oil
1 teaspoon minced ginger
Freshly ground black pepper
1. Preheat the oven to 180C/350F/Gas Mark 4.
2. Place the pork belly, skin-side up, in a baking tray and bake for 40-50 minutes or until the pork belly is cooked through. Turn the oven up to 230C/450F/Gas Mark 8 and cook the pork belly for another 10 minutes or until the top is golden and crispy.
To make the Honey Soy Sauce
1. Remove 1 tablespoon of melted pork fat from the baking dish and place in a small saucepan. Add the rest of the sauce ingredients and cook over medium heat for 3-4 minutes or until you have a thick and glossy sauce. Season with black pepper to taste.
To serve, place the warm pork belly on a plate and drizzle over the honey soy sauce.
Recipe Variations and Tips
– If the sauce becomes too thick, add a little honey to loosen it and adjust the flavour by adding a little more vinegar to balance the sauce.
– For a more Chinese flavour, add some finely chopped spring onions to the sauce.
– Add lemon or orange zest to make the sauce more citrussy.
– Use lemon juice instead of rice wine vinegar.
– To serve this dish as a starter or appetizer, cut the pork into 1 inch – instead of 2 inch – strips.
Photograph copyright foodpixies.com