Pork · Crisp, sticky, irresistible
Sticky Glazed Pork Belly Slices
Belly slices are the most forgiving cut in the shop, with enough fat to keep them succulent through a long cook and enough surface to carry a serious glaze. Roast them slowly first so the fat renders, then turn up the heat and lacquer them until they're burnished and sticky at the edges. Serve with rice and greens, or straight from the tray with your fingers.
Method
Season the belly slices and lay them in a single layer on a rack over a roasting tray. Roast at 160°C for 50 minutes until the fat has rendered and the slices are tender.
Meanwhile, whisk together the honey, soy, vinegar, ginger, garlic, five-spice and chilli to make the glaze.
Turn the oven up to 210°C. Brush the slices generously with glaze and roast for 10 minutes.
Turn, brush again with more glaze, and roast a further 10–15 minutes until deeply burnished and sticky, watching closely because honey moves from caramelised to burnt quickly.
Rest for 5 minutes, scatter with spring onions and sesame seeds, and serve with steamed rice and greens.
Ben's Tip
Render first, glaze second. Put the glaze on at the start and the sugars burn long before the fat has rendered; the slow, naked roast is what earns you the sticky finish.
To Drink
An off-dry German Riesling has the sweetness and cut to handle the glaze; a cold lager is every bit as good.
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