A great dish that is really easy to make and although it is not the quickest dish to make in the world, it is really worth the wait.
600g of Pork Belly
6 tbsp. of Hoi Sin Sauce
3 tbsp. of Clear Honey
3 tbsp. Dark Soy Sauce
1 tbsp. Rice Vinegar
1 tsp. Black Pepper
1/2 tsp. Five Spice
2.5cm (1 Inch) Piece of Ginger, finely grated
First of all, mix all your ingredients, except the pork, together in a large bowl. Then, if your butcher has not already done it for you, carefully cut your pork belly into 6 100g slices. After you have done this, place the pork into the bowl and gently massage the marinade into the meat for several minutes. Then cover the bowl with clingfilm and place it into the fridge to marinate.
Ideally, the pork should be marinated overnight, however if you are pushed for time. 2-3 hours will do. Get a good sized roasting tin and cover in tin foil. Preheat the oven to 160C/140C fan/Gas mark 3 and place the pork in the roasting tin, pouring the remainder of the marinade over the top. Add a small amount of water (around 50ml) before covering in tin foil and adding to the oven.
Roast for 2 hours, basting the pork in the marinade every 30 minutes. When the pork is nice and tender, remove the foil and turn the heat up to 200C/180C fan/gas mark 6. Remove the excess marinade and meat juices and transfer to a small pan, and stir frequently on a high heat to reduce down. Pour half of the reduction back onto the meat before putting it back in the oven uncovered for 25 minutes. When the meat has finished cooking, transfer to a chopping board or large plate and leave to rest for 15 minutes. Meanwhile, add cooked egg noodles and edamame beans to the remainder of the reduction and stir through thoroughly, coating the noodles in the sauce before serving into bowls, then add the pork on top.
A great alternative to this recipe would be to add 1 tbsp. more honey and a chopped chilli, while replacing the belly pork with ribs and coating in sesame seeds for a great starter.