POPPA WAN'S TWICE SLOW COOKED SOY HONEY GLAZED PORK

GORGEOUS GLORIOUS MAGNIFICENT

Make extra that's almost all I can say, you must cook this, succulent melt in your mouth infused pork with flavours that burst like a firework that will have you pulling those Oh My faces and making all sorts of noises that maybe should be kept private behind closed doors !!!

Prep Time 5 minutes / Slow Oven Cooking Time 2 hours / 2nd Roasting Time 20 minutes

Ingredients

(serves 4-6)

1 -1.5kg whole belly pork or loin

500ml Shaoxing wine

3 star anise

3 inch piece ginger rough sliced

3 gloves garlic crushed

5 spring onions chopped

3 tbsp light soy sauce

For the glaze

4 tbsp honey

2 tbsp light soy sauce

To garnish

2 spring onions and 1 red chilli diagonally sliced

In a deep roasting tin that you will be able to cover the pork with liquid, place the pork in the roasting tin, add all the other ingredients and top up with water to just cover the pork, cover with parchment paper and then tin foil, pop in a pre-heated oven of 150 degrees for approx 2 hours or until the pork is so tender you could just pull it apart with the touch of a fork, but don't!

Remove the roasting tray from the oven and leave on the side for the pork to cool in the poaching liquid.  Once cooled you can at this point put the pork in the fridge for later or another day. 

Once cool enough to handle, take the pork out and gently slice off the skin and discard. then slice the loin or belly keeping the slices together as almost still one piece.  Pre-heat your oven to 200 degrees, line a baking sheet with baking paper and using a spatula lift the pork slices as one piece on to the centre of the baking tray, mix the honey and soy sauce together and drizzle over the pork, pop in the oven for 20 minutes to set the gorgeous sweet sticky soy and honey caramelising glaze.  Remove from the oven and leave to rest for a couple of minutes before serving.

I like to serve this with rice or noodles tossed through some grated ginger, garlic, sliced chilli, spring onions and a dash of light soy sauce and sesame oil.  Also works great with a flat bread as a kebab !!!