- 700g rindless pork belly
For the marinade
- 4 fat garlic cloves, finely chopped
- thumb-sized piece ginger, peeled and finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 tbsp tomato ketchup
- 4 tbsp hoisin sauce
- 4 tbsp golden caster sugar
- 2 tbsp dark soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- Pickled carrot & mooli (see 'Goes well with')
- 4-5 spring onion, thinly sliced on the diagonal
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 6 tbsp wasabi mayonnaise (or 6 tbsp mayo mixed with 1 tsp wasabi paste)
The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…
Put the pork in a roasting tin, tip over all the marinade ingredients and massage it in with your fingers (or use a spoon) to coat the pork. Cover and chill overnight.
Heat oven to 160C/140C fan/gas 3. Cover the tin with foil and cook the pork for 31/2 hrs, basting every hour. Increase the oven temperature to 180C/160C/gas 4, remove the foil, baste the pork and continue to cook for 45 mins until it is beginning to caramelise around the edges.
Remove the pork from the tin and set aside to rest for 20 mins. Meanwhile, spoon away any fat from the tin and transfer the sauce to a small pan. Slice the pork – it will fall apart as you cut into it – then return to the tin. Warm the sauce in the pan, then pour over the meat and toss everything together. Spoon into the hot buns with the Pickled carrot & mooli, spring onions and a dollop of wasabi mayonnaise.