- 500 ml shaoxing rice wine or dry sherry
- 2 star anise
- 5 cm piece of fresh ginger, peeled and bruised
- 3 cloves of garlic, peeled and bruised
- 3 spring onions, finely chopped
- 3 tblsp light soy sauce
- 1.25 kg piece of pork belly, rind left on but unscored
- for the glaze
- 4 tblsp runny honey
- 2 tblsp light soy sauce
- to garnish
- 1 fresh red chilli, deseeded and sliced diagonally
- 2 spring onions, sliced diagonally
- Place the Shaoxing rice wine, star anise, ginger, garlic, spring onions and soy sauce into a large pan. Add the pork belly and pour over enough water to generously cover the meat. Bring to the boil over a high heat, then reduce the heat and simmer for 1½–2 hours, or until the pork is very tender, turning occasionally to ensure even cooking. Leave the pork in its cooking liquid until cool enough to handle.
- Preheat your oven to 200°C/400°F/gas 6. Remove the pork from the liquid and place it on a board. Using a knife, carefully remove the very top layer of skin. Line a flat baking tray with baking parchment to protect your tray, and place the pork on the lined tray.
- Mix together the honey and soy sauce and pour the mixture over the pork. It will run down and off the pork, but don’t worry about it. Place the pork in the oven and roast for 20–30 minutes, turning often and basting with the glaze to achieve a glossy lacquered look.
- Remove from the oven and place on a serving plate. Slice the pork into large chunks and garnish with the spring onion and chilli.
Takes 2 - 3 hours to cook