Sticky Pork Belly Slices
Share
A really tasty dish that is easy to cook, it just takes a little bit of love to make.
Sticky Pork Belly Slices
Rated 5.0 stars by 1 users
Category
Main
Servings
4-6
Cook Time
90 minutes
Ingredients
- 4-6 belly pork slices
- 1/4 cup hoisin sauce
- 2 tbsp Shaoshing rice wine
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 2 tsp Chinese five spice
- 1-2 Granny Smith apples sliced
- 5 cloves garlic minced
- 1 inch ginger sliced
- 1 tbsp Shaoshing rice wine
- 200 ml chicken stock
- 1 Chinese cabbage thinly sliced
-
2 tsp RoniB's Kitchen Extra Hot Black Bean Chilli Paste (add more if desired)
- 1/4 tsp sugar (optional)
- spring onions sliced thinly
Pork and marinade
Apple sauce
Directions
- Heat oven to 180C.
Place pork belly slices in a deep baking pan. Salt both sides.
In a bowl, mix together the marinade ingredients for the pork and pour over the belly slices. Cover baking pan with foil.
- Roast the pork in the oven about 30 minutes. Then turn and roast for another 30 minutes.
While pork is roasting, start doing the apple sauce. Heat a pan with some oil.
- Add garlic and ginger and cook until fragrant.
- Add the apples and cook until soft.
Add the cabbage, mix well. Cook for about 2 minutes.
Add the Black Bean Chilli Paste, Shaoshing rice wine and stock. Cook on low-medium heat until soft and saucy looking.
When pork finishes the second 30 minutes, remove foil and turn oven to grill. Cook until pork belly browns on both sides.