WoW glorious moorish succulent sweet soy slow braised belly of pork that justs melts in your mouth and makes your taste buds sing then the crispy teryaki crackling is something else, a crispy burst of gorgeous sweet soy flavoured crackling that renders you to that stage of vocal sounds mmmooohhhmmm where words are not needed to express your satisfaction.
Prep time 5 minutes / Cooking time 1hr 30mins
Ingredients
(serves 4)
1kg (ish) side of belly pork
200ml dark soy sauce
100ml light soy sauce
2 tbsp sugar
1 tsp mirin
2" piece ginger grated
1 bottle of crabbies ginger beer
Pre heat your oven to 170 degrees, in a saucepan add the soy sauce, ginger, sugar and mirin and gently warm through until the sugar has dissolved. Place the side of belly pork in a deep roasting tin and pour over the teriyaki soy sauce, coat the belly pork completely rubbing the soy sauce in all nooks and crannies, pour the ginger beer in to the base of the tin, cover with foil and pop in the oven for 1 hour.
After 1 hour crank up the oven temperature to 200 degrees, remove the foil and with a sheet of kitchen paper pat the belly pork skin dry, sprinkle with salt and place back in the oven for half an hour to crisp up the crackling, this is optional, sometimes I leave the foil on and don't worry about a crispy finish as the soft jelly top melts in your mouth is just as wonderful as the crispy crunch.
Pour off all the cooking liquid in to a jug and skim off the fat, place in to a pan and simmer reducing until you have a medium thick sauce, you can add a little more sugar if you want a sweeter sauce, baste the finished belly pork and drizzle over once served.
Serve with roasted vegetables or cut in to one inch cubes and served on top of a bowl of sticky rice and sides of mangetout and broccoli.
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