Asian pork belly

Ingredients for 2 servings:

• 500 g pork belly in one piece
• 20 ml soy sauce
• 20 ml honey
• 1 tsp Szechuan pepper
• 1 tsp cinnamon
• 1 star anise
• ½ tsp black pepper
• ½ tsp cayenne pepper
• ½ chili pepper(s), dried
• ½ tsp salt
• 1 clove(s) garlic
• 1 piece(s) ginger, thumb-sized
• 2 spring onions

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 hours; Total time approx. 17 hours 30 minutes

cooked slowly at low temperature

Grind or pound the spices and salt. Mix the soy sauce, honey, and spices. Squeeze the garlic clove and ginger and add to the mixture. Score the pork belly rind in a diamond shape, brush the meat with the marinade, and marinate for about 12 hours in the refrigerator. Place the roast, along with the marinade, rind-side up in a roasting pan or covered casserole dish and cook for about 5 hours at 120°C (top/bottom heat). Baste with any accumulated liquid occasionally. Then place the pork belly on a shallow roasting dish and grill from above for about 3-5 minutes (level 3). In the meantime, make a sauce from the roasting juices, for example by adding a little water and cornstarch. Finely chop the spring onions and serve. Rice and green beans go well as a side dish.