Keeping it Real! (&Simple)
Sticky (but not too sticky) Pork Belly
For a mouth watering meal, you can't go past my sticky, but not too sticky pork belly. It's a no fuss, one-tray baked meal. Best of all it is made using only 2 simple ingredients from your pantry!
Prep Time: 5
Cook Time: 45 mins
Difficulty: Easy
Serves: 4-6
INGREDIENTS:
- 1 kg Pork Belly, cut into 2cm thick slices (or 2 pack (14-16 slices) pork belly rashers from Woolies)
- 1/3 Cup Hoisin Sauce
- 1/3 Cup Oyster Sauce
STEPS:
- Preheat oven to 180ºC (fan forced), line oven tray with baking paper/foil and set aside (firstly so the pork doesn't stick to the tray, secondly saves on washing up later!)
- In a bowl mix both sauces together. Add pork to the marinade ensuring it is evenly coated and let sit for 5 mins.
- Arrange the pork in a single layer on the lined oven tray ensuring all the sauce is scraped from the bowl onto the meat.
- Bake in middle rack for 30 mins, then flip over, baste with the tray juices and cook for a further 20-25 mins at 200ºC or until golden & caramelised.
- Serve with steamed white rice & your choice of sides.
- Enjoy!
LisaDiepCooks Notes:
- Take it to the next level - mix in a tablespoon of chilli flakes into the marinade for a kick. I also like to throw a few whole chillis as well.
- Serve with - steamed white rice, make a vermicelli bowl or slice into pieces and add to your Banh Mi.
- Extras - make a large batch, perfect for meal prep lunch boxes.
