Name: Sticky pork belly
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1 pork belly; fresh thyme to garnish; 60 ml hoisin sauce; 60 ml soy sauce; 60 ml honey; 30 ml vinegar rice; 30 ml red chillies finely minced; 7,5 ml barbecue spice; 2,5 ml freshly ground black pepper; 5 ml fresh ginger grated

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Ingredients (10)

1	pork belly
	fresh thyme — to garnish

MARINADE

60 ml	hoisin sauce
60 ml	soy sauce
60 ml	honey
30 ml	vinegar — rice
30 ml	red chillies — finely minced
7,5 ml	barbecue spice
2,5 ml	freshly ground black pepper
5 ml	fresh ginger — grated

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Method:

1. Put the
pork belly in a ziplock bag.

2. Marinade: Mix all the ingredients well and pour over the pork belly. Seal the bag.
Marinate in the fridge for several hours or overnight.

3. Preheat
the oven to 180°C.

4. Put the
pork belly on a roasting rack (reserve the marinade) and roast for 3-4 hours.
To check if it’s cooked, pierce with a fork – it should glide in easily.

5. Pour the marinade into a small saucepan.
Simmer on a low heat until the glaze thickens. Brush layers of glaze onto the pork
belly every 20 minutes of the last hour of roasting to intensify the
flavour.

6. Once
cooked, remove the meat from the oven and let it rest for 15 minutes before
serving. Garnish with the thyme.