Slow Roasted Char Siu Pork Belly

This is something I learned from friends up in Malaysia. The meat goes well in fried rice as well as with salad.

• Ready In: 5 hrs 5 mins
• Serves: 8

Ingredients

• 2  kg  pork belly, ribs removed
• 250  ml water
• 1  piece ginger, chopped coarsely
• 6  garlic cloves, chopped coarsely
• 6  tablespoons  char siu sauce

Directions

1. Preheat oven to 110-120 degrees Celsius.
2. Wash the belly, dry, rub over the char siu sauce.
3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
4. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
5. After 5 hours the meat will be just so tender.
6. The skin will not be any good and you will have to cut it off.
7. Serve with a simple salad.