Pork Belly & Hoisin Sauce

1 Pork Belly Rolled
1 tablespoon olive oil
3 tablespoons salt
1x 210ml jar Ayam Hoi Sin Sauce
2-3 cloves garlic, roughly chopped
2 cm of Ginger, grated
2 teaspoons Whittington’s Five Spice
Pre-heat oven to 220°. Mix olive oil, salt, Hoi Sin sauce, garlic, ginger and 5 spice in a bowl until well combined. Take pork out of packaging and dry the skin with some absorbent paper towel. Score the skin in 1cm increments diagonally both ways and place in a medium depth baking tray. Gently message sauce mix into the skin. Place in oven at 220° and cook for 25 minutes or until pork crackle is crispy and golden. Turn oven down to 185°. Spoon sauces from the bottom of the baking tray over the pork and cook for another hour. Let pork belly rest for 20 minutes before serving. Serve with sautéed cabbage.
Serves: 4

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