Soy & Ginger Braised Pork Belly
Tender, caramelised pork belly infused with soy, ginger, and honey, served with jasmine rice. A show-stopping dish perfect for family dinners or special occasions.
3hrs 15mins
Capable Cooks
6
What you’ll need
INGREDIENTS
- 1.5kg SunPork pork belly
- 1 onion, cut into wedges
- ⅔ cup soy sauce
- ⅔ cup kecap manis
- ⅔ cup Chinese cooking wine
- ½ cup honey
- 1 Tbsp. sesame oil
- 2 Tbsp. fresh ginger, finely grated or minced
- 2 spring onions, chopped
- 2 cups steamed jasmine rice, to serve
How to make it
- Preheat fan-forced oven to 160°C.
- Trim the pork belly and cut into 2 large pieces to fit in a lidded baking dish. Scatter onion wedges over the bottom of the dish and place pork on top.
- In a large bowl or mixing jug, combine soy sauce, kecap manis, cooking wine, honey, sesame oil, and ginger. Pour over the pork.
- Cover the dish with the lid and bake for 2 hrs.
- Carefully turn the pork pieces over, replace the lid, and bake for a further 1 hr.
- Remove pork from the dish and place on a rack to rest. Strain the cooking liquid into a saucepan, discarding solids.
- Bring the sauce to the boil, then simmer for approximately 10 mins until slightly thickened.
- Slice the pork into 1cm pieces and arrange on a serving dish. Pour the sauce over the top and sprinkle with spring onions.
- Serve with steamed jasmine rice.
