I find it so versatile and it easily and readily absorbs the flavours of your desired cuisine.
My go to with pork is usually some sort of Asian flavour but one day I had a hankering for pork belly that I knew wouldn’t be satisfied with the Asian flavour.
So I went into my kitchen and let the spirit lead me.
Pork belly (a pack bought from the supermarket)
Sesame oil – 2 tbsp
Soy sauce – 2 tbsp
1/2 cloves of garlic (chopped into fine pieces)
Chopped ginger (not much is needed)
1 Stock cube (maggi/knorr)
Crushed chilli flakes
Honey – 5 tbsp
Crushed black pepper
Prep time – 20 mins
Cut the pork belly into bitesize chunks and put in a mixing bowl
This step is optional but I always wash all my meat in warm water with a splash of vinegar
Put the sesame oil, soy sauce, garlic, ginger, chilli flakes and stock cube into the bowl with the pork belly and mix together until all the pork is covered. For an extra kick, you can add half a scotch bonnet.
Leave to marinate for 10 minutes.
Cooking time – 25 minutes plus 5 minutes
Preheat the oven to 175 degrees (gas mark 4)
Place the pork belly on a foil-lined oven tray and leave to cook for 15 minutes, then turn the pork belly and leave to cook for a further 10 minutes.
Take the pork out of the oven and coat with the honey and crushed black pepper.
Increase the heat of the oven to 200 degrees (gas mark 5) and cook the pork for a further 3-5 minutes.
Serve with steamed black kale and broccoli for a delicious and nutritious dinner.
Extra tip: if you’re feeling super hungry, this meal can also be paired with steamed rice.