- 3 garlic cloves, crushed
- thumb-sized piece root ginger, finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 3 tsp flaky sea salt
- 1 tbsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 - 1.2kg pork belly, cut into 3 long strips, rind trimmed but fat left on
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
Mix together the garlic, ginger, salt and soy sauce then rub the mixture all over the pork belly. Put the sliced onion into the bottom of your slow cooker and place the pork belly pieces on top. Cook on high for 4 hours.
Carefully take the pieces of pork belly out of the slow cooker then transfer them to a non-stick frying pan with a good spoonful of the cooking juices, turning occasionally. Let sizzle away on a high heat until all the sides are browned and the liquid has evaporated. Slice or cut into wedges and serve with mashed potato, steamed green vegetables and a gravy made with the cooking juices. Alternatively use in a ramen noodle broth, bao buns or in your own recipe.
For the gravyPour the remaining cooking juices from the slow cooker into a large jug and leave them to settle for 2-3 mins so you can pour off the layer of fat which will rise to the top, leaving the meat juices behind. Put the cooked onion slices from the slow cooker in a frying pan for 3-4 mins until starting to caramelise, then add 1 tsp flour. Stir to coat the onions then add the reserved meat juices, cook until the gravy becomes glossy and thick.