Slow roasted pork belly with Teriyaki sauce
2.5 kg x Pork Belly (Bones removed)
You can also buy a belly with bones in. (This is where Ribs come from – for the braai on Sunday.)
You can buy a smaller belly for less people or speak to your butcher.
2 Tbsp Chinese Five Spice powder
1 cup Good quality fine Salt
3 Tbsp Soy Sauce
2 Tbsp Indonesian Sweet Soy Sauce
Ingredients for Teriyaki sauce
1/2 cup soy sauce
1/4 cup brown sugar
1 1/2 teaspoons fresh ginger, minced
1 teaspoon garlic, minced
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch
1.Make sure you have clean area to work and allocated cutting board for raw meat. Wash hands thoroughly.
2.Dry off the pork belly well and score the skin into diamonds with a very sharp knife or a clean Stanley blade.
3.Season bottom and sides with Chinese 5 spice, Salt & Pepper.
4.Rub skin liberally with salt and distribute evenly. If you think it’s too much add another tablespoon.
5.Place in baking tray with Soy Sauce and Sweet Soy and cover with kitchen towel, place in fridge for 30 min to 1 hour.
6.Preheat oven to 135*C.
7.Discard kitchen paper and dry skin with fresh paper.
8.Place in oven and bake for 80 min at 140*C in a Convection oven. In a normal oven it will take up to 120 min.
9.Keep your eye on the belly. When golden brown it should be almost ready.
10.The final step is to increase the oven heat to maximum to crisp the skin.
11.Do not leave the belly alone. You will hear the skin popping. As soon as you hear it quiet down take out the belly.
12. You can serve the pork belly drizzled with Teriyaki sauce.
Make your own Teriyaki Sauce
1.Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
2.Store in the fridge for up to a week.
Mirin is a sweet Japanese rice wine, similar to sake but with a lower alcohol content and higher sugar content. If you don't have mirin, you can use sherry with a pinch of sugar added to it.
Make your own 5 Spice - Grind together - Star Aniseed, Fennel, Cloves, Szechuan Peppercorns and Cinnamon 1 Tbl of each.
Serve with Basil Mash, Roasted Butternut and Cream Spinach.