Braised Pork Belly
Delicious fusion pork belly with five spice and a teriyaki glaze.
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Ingredients
- 1 kilograms pork belly
- 2 teaspoons five spice
- 1 teaspoon salt
- 100 ml soy sauce
- 50 ml rice wine
- 100 ml teriyaki sauce
- 1 tablespoon sugar
Instructions
- 24 hours before you want to cook your pork belly, remove all the packaging and place it in a large casserole dish or oven proof dish. Rub the five spice and salt all over it, cover and put in the fridge.
- When you’re ready to cook, preheat the oven to 140 degrees Celsius.
- Remove the casserole dish from the fridge and pour in the soy sauce, teriyaki sauce, rice wine and sugar. Use tongs to turn the pork a few times, ensuring that the meat is coated in the sauce. Put back in the dish fat side up.
- Put a tight lid or kitchen foil over the casserole dish and put in the oven for three hours. Remove from the oven every half an hour to turn the pork belly.
- After three hours, remove from the oven and leave to cool in the dish. When you’re ready to eat, transfer to a plate or board and cut into thick slices.
