2 kg pork belly, ribs removed
250 ml water
1 piece ginger, chopped coursely
6 cloves garlic, chopped coursely
6 tablespoons char siu sauce
250 ml water
1 piece ginger, chopped coursely
6 cloves garlic, chopped coursely
6 tablespoons char siu sauce
method
1. Preheat oven to 110-120 degrees C.
2. Wash the belly, dry, rub over the char sui sauce.
3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
4. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
5. After 5 hours the meat will be just so tender.
6. The skin will not be any good and you will have to cut it off.
7. Serve with a simple salad.
2. Wash the belly, dry, rub over the char sui sauce.
3. Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
4. Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
5. After 5 hours the meat will be just so tender.
6. The skin will not be any good and you will have to cut it off.
7. Serve with a simple salad.
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