So I have been trying to be on a bit of health kick lately, but today was just one of those days when I really wanted to eat something a bit indulgent. So bring on my Sticky Pork Belly!
This is very much an adaptation of a recipe I found in the Family Meal book, written by the head chef at the famous restaurant, El Bulli. The main thing I like about this book is it’s not pretentious – all the recipes seem very straightforward to do, and most importantly, delicious!
So for this recipe you will need:
- 600 grams or so of Pork Belly
- 10 black peppercorns
- 1 garlic cloves
- 1/2 white onion
- 100 mls of dark soya sauce
- 175 mls honey
- 1 tsp Chinese five spice
- 1 thumb size piece of fresh ginger, very finely grated*
- 1/4 tsp cayenne pepper (you can always add a bit more if you want a touch more heat)
- 2 tbsp sesame seeds
- To start off, put the pork belly, onion, garlic and black peppercorns in a pan and cover with water. Bring this to the boil, and allow to simmer for 1 1/2 hrs – at this point the pork will be entirely cooked.
- Heat the oven to 180C Fan, and in the meantime start making the sauce – combine the soya sauce, honey, five spice, cayenne pepper, and fine grated ginger in a bowl and give this a good stir.
- Dice the pork belly into pieces that are about 2 inches wide and 3 inches long, the pork will shrink slightly in the oven, so it’s best to make sure the pieces are substantial – the bigger, the better!
- Lay all the pork belly pieces in a roasting tin, fairly close together and poor about 3/4 of the sauce on top. Cook the pork belly in the oven for about 15 minutes. Afterwards remove the pork belly, and flip each individual piece over and pour the remaining sauce over. You basically want to make sure each side of the pork gets a good helping of the soya honey glaze. Allow the pork to cook for a further 10 minutes. Once removed from the oven, sprinkle each piece with a few sesame seeds, and just to bring out the sesame flavour even further, I drizzle each piece with a touch of sesame oil just before serving. And this is it, all done!
Because the flavour of the pork is quite strong (in a good way), I usually serve this dish with a side of sticky rice and lovely steamed tenderstem broccoli (well i might as well try to be a tad bit healthy!). Enjoy!
*If the ginger isn’t grated fine enough, then it could catch in the oven and burn which would ruin the flavour of the pork belly and more importantly, all your hard work!