1TBCoriander Seedslightly toasted and roughly ground
1TBFresh Gingergrated
2Star Anise
1TBFresh Garliccrushed or chopped
ExtraSalt
SAUCE:
1TBVegetable Oil
1TBFresh Gingerfinely grated
3TB Soy Sauce
5TBTomato Sauce(thick Ketch-Up)
2TBHoney
½cupMedium Sherry
½tSesame Oil
Instructions
Combine the Chinese Five Spice, Salt and Pepper, and Coriander Seeds - rub all over the Pork Belly - roll up and tie with string - place in refrigerator overnight
Fill a large saucepan 2/3 with Water - add the Ginger,Star Anise and Garlic - bring to the boil
Place the Pork in the saucepan and simmer over medium heat for 20 minutes
Remove Pork from the saucepan - untie and roll out on a flat plate - let "dry" about 20 minutes (Meanwhile switch on the oven to 200 deg C ( 400 deg F )
Season Pork with the extra Salt and place (skin up) in a large oven roasting dish - bake 30 minutes
Lower oven temperature to 180 deg C ( 360 deg F ) - and bake a further one hour or until the meat is tender
Turn on your top oven element and roast the Pork until the fat puffs up and is crispy - keep an eye on the Pork as it burns quickly (see note below) - remove from oven, let rest 15 minutes and transfer to a serving plate
SAUCE:
Heat the Oil in a small saucepan - saute the Ginger until soft - add the remaining Sauce ingredients and heat through
Pour over Pork just before serving
Notes
When roasting the Pork under the top element to crisp the fat layer, I leave the oven door open, just enough to peek in every minute or two. It should only take about 5 - 7 minutes
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.