CHAR SIU PORK BELLY
1.5 kg rindless pork belly
MARINADE
• 4 cm-piece of ginger, peeled and chopped
• 4 garlic cloves, sliced
• 1 long red chilli, sliced
• 1 onion, peeled and sliced
• 5 tbsp treacle sugar
• 2 tsp fennel seeds
• 2 tsp Szechuan pepper
• ½ cinnamon stick
• 5 cloves
• 2 star anise pods
• 2 cups Chinese rice wine vinegar (Shaoxing rice wine)
• 1½ cups soya sauce
• 1 cup water
TO SERVE
• 24 shop-bought Chinese pancakes, heated
• bunch spring onions, sliced on the diagonal
• bunch radishes, sliced thinly
• 2 carrots, sliced thinly
• 1 medium cucumber, sliced thinly
• handful fresh coriander leaves
• sweet chilli sauce (optional)
1. Preheat the oven to 160°C.
2. Place the pork belly in a mediumsized roasting tray. Mix all the marinade ingredients together and blend well. Pour the marinade over the pork and cover the tray tightly with tinfoil.
3. Roast the pork for 2½–3 hours, checking periodically to make sure there is still enough cooking liquid. If it looks a little dry, add water. Increase the oven temperature to 200°C and uncover the tray. Cook for a further 30–40 minutes, turning frequently, until the pork is glossy and sticky.
4. Remove the pork from the roasting tray and cut into 1cm-thick slices. Drizzle with the sticky pan juices.
5. Place all the serving ingredients on a platter and allow everyone to help themselves, wrapping slices of pork and salad ingredients in pancakes. ❖
tips
• Braise pork neck chops in the marinade.
• Replace the Asian flavours with white wine, onion, garlic and a bouquet garni, and serve the pork over lentils. • Serve the sticky pork in an Asian salad of rice noodles and julienned vegetables, with plenty of mint, coriander leaves and pea shoots.