Ingredients
- 80 ml Water
- 3 Tbsp Honey
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp white wine
- 1 Tbsp light soy sauce
- 1 tsp dark soy saute
- 3 Tbsp Barker‘s Professional Spiced Plum Sauce
- 1 Tbsp hoisin sauce
- 1/4 tsp five-spice
- 1/4 freshly milled white pepper
- pork belly, washed, drained and pat dried 500 tsp
- g
Method
- In a large bowl, mix well all the ingredients for the sauce.
- Marinate the pork belly with the sauce for 24 hours in the refrigerator.
- Preheat the oven to 200°C.
- Brush the marinade on both sides of the pork belly. Roast on a cooling rack suspended over a lined roasting tray for around 20 minutes.
- Turn over and brush with the marinade again. Roast for another 10 to 15 minutes.
- Cool down for several minutes and cut into slices before serving with shaved cucumber, spring onion, coriander and peanuts.
