Sunday, 12 March 2017

Slow Cooked Chinese Style Pork

I had some pork belly strips in the fridge and wanted to treat them so they'd end up in a sweet, sticky and spicy glaze.  This is what I came up with, with the crunchy vegetables it turned out to be a delicious feast.

Slow cooked Chinese style pork - serves 2-3, leftovers good cold


600g, 21oz Pork belly in strips, rind and bones removed, not too fatty
2 tbsp Runny honey
1 Red chilli, mine was mild but use a hotter one if liked
Juice of 1 lime
2 Cloves garlic
3 tbsp Soy sauce (use Tamari to make gluten free)
2.5cm, 1 inch Ginger, grated
200ml, 7 fl oz Boiling water

Crunchy salad to serve (I used sugar snap peas and cucumber)


Put the pork belly into a slow cooker on high.  Add the honey, chopped chilli (including seeds if liked), lime juice, chopped garlic, soy, ginger and the water.

Cook on high for about 3-4 hours or until tender.  Keep an eye on the slow cooker, as it's not much liquid, it may get a bit low.  Turn the pieces every hour or so.

When the pork is tender, heat an oven to 220oC, 425F, Gas Mark 7.  Line a baking tray with baking paper and put the pork onto the tray with the sauce.  Roast, turning at least once until the remaining sauce is only 2-3 tbsp and thickened and the ribs are caramelised on the outside, mine took 15 minutes.

Cut or shred the pieces of pork and mix with the remaining sauce as you go.

Serve with rice or a salad.

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