Ingredients
- 1.2 kgboneless pork belly, cut into large cubes
- 10 mlStaffords Garlic Paste
- 5 mlStaffords Ginger Paste
- 3 mlChinese five-spice powder
- 10 mloil
- 80 mlStaffords Thick Soy Sauce
- 60 mlStaffords Sweet Thick Soy Sauce
- 45 mlStaffords Sticky meat marinade
- 45 mlhoney
- To tastesalt and milled black pepper
- 500 mlcold water
- To servesteamed rice
- To servebok choy or seasonal greens
Made with Staffords
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Method
Rub the garlic paste, ginger paste and five-spice powder into the pork belly. Cover and refrigerate for at least 1 hour or overnight.
Heat the oven to 140°C.
Heat the oil in a pan and fry the pork belly in batches, skin side down, for 2 minutes. Arrange the pork in an ovenproof casserole, skin side up.
Mix the soy sauces, marinade, honey, salt, pepper and cold water together and pour around the pork. Cover with a tight-fitting lid and cook in the oven for 2 1/2-3 hours, or until the pork is meltingly tender.
Serve drizzled with the remaining cooking liquid, with steamed rice and bok choy or seasonal greens.
