Vietnamese Style Pork Belly

Method

1. 1

   Remove the rind from the belly pork

2. 2

   Mix together the hoisin, honey, soy sauce, ketchup & ginger

3. 3

   Smother the pork in the marinade & leave for at least 4 hours, or overnight in a refrigerator.

4. 4

   Once marinaded transfer to a roasting tin, add a splash of water, seal tightly with foil & roast for min 2 hours at 160C

5. 5

   Remove from the oven & decant the juices into a pan.

6. 6

   Paint a little of the juices on the pork & put back into the oven for 20-30 mins at 200C to caramelise & brown

7. 7

   Reduce the remaining juices in the pan until thick & sticky

8. 8

   Slice the peppers, onion & courgette & saute off in a little sesame oil

9. 9

   Cook the rice in boiling salted water until light & fluffy

10. 10

    Slice & serve the pork finish with the sauce & a pinch of toasted sesame seeds. Serve with the vegetables & rice.

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.