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Slow Roasted Char Siu Pork Belly

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“This is something I learned from friends up in Malaysia. The meat goes well in fried rice as well as with salad.”
READY IN:
5hrs 5mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 kg pork belly, ribs removed
  • 250 ml water
  • 1 piece ginger, chopped coarsely
  • 6 garlic cloves, chopped coarsely
  • 6 tablespoons char siu sauce

Directions

  1. Preheat oven to 110-120 degrees Celsius.
  2. Wash the belly, dry, rub over the char siu sauce.
  3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
  4. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
  5. After 5 hours the meat will be just so tender.
  6. The skin will not be any good and you will have to cut it off.
  7. Serve with a simple salad.

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