Chinese Marinated Belly Of Pork
|Lean pork belly||2 1⁄4 Pound (1 Kilogram, With Some Bone)|
|Soy sauce||3 Tablespoon|
|Dry sherry/Lemon juice||2 Tablespoon|
|Chili sauce||2 Tablespoon|
|Ground allspice||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
Remove the bones from the pork and score through the fat deeply so that the flesh is exposed.
Put the pork into a shallow dish just large enough to hold it.
Mix the remaining ingredients together and pour the mixture over the pork, making sure it penetrates the slashed fat.
Turn the meat over then leave to marinate for 12 hours in a cool place, or up to 24 hours in a refrigerator.
Turn the pork over during this time, if possible.
Cook the pork on a rack in a roasting tin at 220°C/425°F/Gas Mark 7 for 10 minutes.
Reduce the heat to 170°C/325°F/Gas Mark 3 and cook for a further 30 minutes per 500 g/1 lb (35 minutes per 500 g/1 lb if it was marinated in the refrigerator).
Do not baste the meat while it is cooking.
Let the cooked pork rest for 10-15 minutes before slicing.
Serve with a little of the defatted pan juices if you like.
To make a larger quantity of sauce, add a little water to the defatted pan juices, heat and strain.
To serve cold, let the meat cool on the rack then chill.