Name: Roast ginger and honey pork with Szechuan apple sauce
Prep time: 60 min
Cook time: 180 min
Total time: 240 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 pork belly rind removed; 250.00 ml soy sauce light; 250.00 ml sugar; 1.00 piece fresh ginger sliced; 1.00 piece cinnamon stick; 2.00 star anise; 250.00 ml water; 20.00 ml sunflower oil; 60.00 ml sugar; 125.00 ml water; 60.00 ml butter; 30.00 ml peppercorns Szechuan or black

Recipe Disclaimer

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Ingredients (12)

1.00	pork belly — rind removed
250.00 ml	soy sauce — light
250.00 ml	sugar
1.00 piece	fresh ginger — sliced
1.00 piece	cinnamon — stick
2.00	star anise

rind of

250.00 ml	water
20.00 ml	sunflower oil

Sauce: Granny Smith apples, peeled, cored and chopped

60.00 ml	sugar
125.00 ml	water
60.00 ml	butter
30.00 ml	peppercorns — Szechuan or black

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Method:

Preheat the oven to 100°C and grease
an oven pan.
Place the meat in the prepared oven
pan. Blend the soy sauce, sugar, ginger,
cinnamon, star anise and orange rind
and spoon over the meat. Add enough
water to just cover the meat. Cover with
aluminium foil and bake for 3 hours.

Leave the meat to cool in the sauce and
refrigerate overnight. Drain the meat
and cut into 5 mm thick strips. Heat the
oil in a wok or deep frying pan until
smoking and fry the strips of meat
until golden brown.

Sauce
Heat the apples, sugar and
water, stirring until the sugar has dis-
solved. Simmer over low heat until the
apples are tender. Add the butter and
purée in a food processor until smooth.
Add the pepper and pour over the pork
strips.

Serve the meat with mashed potatoes
and fried bok choy (Chinese cabbage)
or stir-fried vegetables.