FOOD
Sticky pork belly roll
Serves 6
Preparation time 20 minutes
Cooking time 2 hours 30 minutes
You need
• 1,3kg deboned pork belly, skin removed and rolled up
• ⅓ cup whisky (or sweet sherry)
• ½ cup soya sauce
• 2 cups water
• ¼ cup light brown sugar
• ¼ cup apple cider vinegar
• 3cm fresh ginger, peeled and sliced
• 2 pieces of star anise
• 3 cloves
• 1 bay leaf
Here's how
1 Fry the pork in a heavy-based, ovenproof pot until brown all over. You don’t need to add any extra oil – the pork fat will be enough.
2 Add the rest of the ingredients and bring to a boil. Simmer without a lid for about 15 minutes; skim any foam off the surface.
Preheat the oven to 160°C. Close the lid of the pot and cook in the oven for 2 hours. Turn the meat over in the sauce halfway
