Sticky Asian Pork Belly

To market, to market to buy a fat pig....

It is the season when thoughts start to wander toward the warmer things in life. What could be more warming than a lovely piece of succulent pork belly?

Sticky Asian Pork Belly

Serves 6 (unless you are little piggies!!)

4 x cloves of crushed garlic
2 tsp finely chopped ginger
1/4 cup (60ml) Hoisin Sauce
1 cup Shao Hsing (Chinese cooking wine) - you can use sherry also
1/4 cup (45g) Brown Sugar
2 tbs Ketchap Manis
1 kg Pork Belly (ask your butcher for a whole piece)

Place the pork skin side down in a baking dish (I use the disposable foil ones - then there is no washing up!!!) Combine the remaining ingredients and pour the mixture over the pork. Cover tightly with foil, and refrigerate for at least 1 hour - longer is even better!

Preheat the oven to 180 degrees.

Cook for 2 hours, remove the foil, and then roast for a further 30 minutes, or until the pork is cooked and the marinade is lovely and sticky.

Serve with an upturned timbale of steamed rice, and steamed asian greens.

There is nothing better!!!

Tell me Dear Readers, do you have a favourite winter warmer recipe??