Honey and Soy Belly Pork Slices

 

In our house we like nothing better than a good roast pork.  However, if it's a roast belly pork, then that tops the bill every time.  It's the one meal that I can guarantee has everyone sitting down in 2 seconds flat.  The key with cooking belly pork is to cook it long and slow.  This means that the fatty layers in between the meat have time to melt down into unctuous  deliciousness....  I have a variety of recipes that use belly pork slices, including this one from Nigella which uses potatoes, onions and belly pork slices; however, I recently came across a new recipe that may blow Nigella out of the water...

 Make up your marinade and coat pork and leave overnight.

Marinade

200g Slice of Pork Belly

1 Tbsp Grated Garlic

1 Tbsp Grated Ginger

1 Tbsp Honey

1 Tbsp Dark Soy Sauce

¼ Cup Orange Juice

For Glaze – 2 Tbsp Honey

 Dipping Sauce

  1 Tbsp Sweet Soy Sauce

1 Tbsp Golden Syrup

Preheat the oven to 180°C.
Glaze the Pork with Honey and roast for an hour, glazing with more Honey every 15mins.

Allow to rest for 30 mins.

Take the left over Marinate and add the Sweet Soy Sauce and Golden Syrup, mix and place over a medium high heat in a pan. Reduce to a thick dipping sauce, this should take about 10 mins.

How to eat!

It's great with a simple boiled rice and a wonderful Asian slaw.  Or make up a veggie broth, add Pak Choi, asparagus, broccoli florets, some chilli flakes, soy sauce and noodles before slicing the pork on the top and garnish with a sprinkling of coriander.

Photo: Peony Lim