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.
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