Ingredients
- Belly pork (preferably from your local butcher)
- Honey
- Dark soy sauce
- Fresh ginger, grated or chopped Lazy Ginger
- Chinese five spice
- Baking sheet and foil
Method
- Coat your belly pork in hot honey, dark soy sauce, ginger and Chinese five spice before covering and putting in the fridge for up to 24 hours
- Place on a baking tray and pour over the liquid before covering in foil
- Place in a preheated 200c (390f) oven for about 30 minutes
- Remove the foil, turn the meat over, turn the oven up to 210c (410f) and cook for another 20 minutes
- Serve with things like broccoli, and if you want carbs, rice
Eating And Storage Tips
I find belly pork to be incredibly versatile for the way it can absorb flavours and completely transform depending on what you choose to marinate it in.
It is of course delightful with just a bit of salt and pepper and quickly cooked as well but I feel it truly shines when given the chance to rest in a bit of liquid and flavours. If you want to give it more of a kick of heat then you can include various dry spices or put some freshly chopped chilli into the mix as well.
This is also actually really good for leftovers as well. Just remember that it is pretty high in calories so you might want to make smart decisions for the day(s) you intend to have this. I usually give mine a quick heat through if I have stored them in a funny shape or if it has any layer of solidified fat on it from the juices of it cooking out the first time.
You can always even use small bits of this in something like ramen or use the leftovers to be chopped up small and go into something like fried rice, especially if you have leftover rice from doing this meal the first time!
DANNIIXBHRI 