Slow Roasted Pork Belly is well-complimented by sweet Char Siu sauce, giving the meat a rich, delectable flavor.

Slow Roasted Pork Belly

Slow Roasted Pork Belly
Recipe type: Main Course
Cuisine: British
Serves: serves 4
  • 2 kg pork belly, ribs removed
  • 250 ml water
  • 1 piece ginger, chopped coarsely
  • 6 cloves garlic, chopped coarsely
  • 6 Tablespoons char siu sauce
  1. Preheat oven to 110-120 degrees C.
  2. Wash the belly, dry, rub over the char sui sauce.
  3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminum 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.


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