Product to use
Black Bean Chilli Paste
PORK AND MARINADE
4-6 belly pork slices
1/4 cup hoisin sauce
2 tbsp Shaoshing rice wine
1/2 cup orange juice
1/2 cup pineapple juice
2 tsp Chinese 5 spice
1-2 Granny Smith apples, sliced
5 cloves garlic, minced
1 inch ginger, sliced
1 tbsp Shaoshing rice wine
200 ml chicken stock
1 Chinese cabbage, thinly sliced
2 tsp RoniB's Kitchen Extra Hot Black Bean Chilli paste (add more if desired)
1/4 tsp sugar (optional)
spring onions, sliced thinly
Heat oven to 180C.
Place pork belly slices in a deep baking pan, Salt both sides.
In a bowl, mix together the marinade ingredients for the pork and pour over the belly slices. Cover baking pan with foil.
Roast the pork in the oven about 30 minutes. Then turn and roast for another 30 minutes.
While pork is roasting, start doing the apple sauce. Heat a pan with some oil.
Add garlic and ginger and cook until fragrant. Add the apples and cook until soft.
Add the cabbage, mix well. Cook for about 2 minutes.
Add the Black Bean Chilli Paste, Shaoshing rice wine and stock. Cook on low-medium heat until soft and saucy looking.
When pork finishes the second 30 minutes, remove foil and turn oven to grill. Cook until pork belly browns on both sides.
A really tasty dish that is easy to cook, it just takes a little bit of love to make.
Sticky Bell Pork Slices