Slow Roasted Char Siu Pork Belly

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READY IN: 5hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

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

  • Preheat oven to 110-120 degrees Celsius.
  • Wash the belly, dry, rub over the char siu sauce.
  • 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.
  • 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.
  • After 5 hours the meat will be just so tender.
  • The skin will not be any good and you will have to cut it off.
  • Serve with a simple salad.
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