Honey Soy Ginger Roast Pork Belly
I love Pork Belly. I have really fond childhood memories of eating it, so it always feels like a treat. This recipe is very easy and makes a really moist flavoursome result. I like to slice the pork thinly once its cooled and then enjoy it alongside hot dishes, but it’s also delicious straight from the oven.
What you'll need
200g Slice of Pork Belly
1 Tbsp Grated Garlic
1 Tbsp Grated Ginger
1 Tbsp Honey
1 Tbsp Dark Soy Sauce
¼ Cup Orange Juice
For Glaze – 2 Tbsp Honey
1 Tbsp Sweet Soy Sauce
1 Tbsp Golden Syrup
Prep
- Finely grate the Garlic and Ginger.
- Combine the Garlic, Ginger, Honey, Soy Sauce and Orange Juice in a bowl.
- Add the Pork Belly, throughly coating the meat in marinate all over.
Over Night
Marinate the Pork Belly over night, turning in the morning.
When ready to cook, shake off the spare marinate and place the pork in a roasting pan.
Roast
Preheat the oven to 180°C.
Glaze the Pork with Honey and roast for an hour, glazing with more Honey every 15mins.
Allow to rest for 30 mins.
Reduce and Slice
Take the left over Marinate and add the Sweet Soy Sauce and Golden Syrup, mix and place over a medium high heat in a pan.
Reduce to a thick dipping sauce, this should take 10 mins.
How to eat
I love this pork on its own with steamed rice and a fresh Asian salad but you can also use it in fried rice or noodles or soup noodles as I have shown below. I just make some homemade stock, and then prep a lot of topping in little dishes (chilli, herbs, vegetables, garlic, ginger, tofu, peanuts etc) and allow people to build their own bowl at the table, it makes for a really fun supper.
