The crunchest of crackling and most spoonable meat make this a brilliant way to cook a humble pork belly!
This size of piece feeds 4-6 depending on sides, I like something green to go with this, stir fried broccoli with pine nuts is nice!
1.6 kg piece of pork belly, scored finely
75mls gluten free soy sauce
4 star anise
2 cloves garlic, sliced roughly
1 thumb sized piece of fresh ginger, sliced
2 large spring onions, topped, tailed and cut roughly
zest of one orange
1-2 teaspoons salt
Combine the soy sauce, 100mls water, star anise, garlic, ginger, onion and zest in a shallow oven proof dish.
Add the meat skin side down and marinade for 1 hour.
Turn the right way up and marinade for 4hrs at room temperature if cool enough.
Preheat the oven to 220 degrees Centigrade.
Wipe the skin of the pork with kitchen towel roll and rub in the salt, try not to let it fall in the marinade as it is already salty!
Pop the meat in the oven for 30mins.
Remove, turn the heat down to 150degrees Centigrade, add the remaining water and cover well with tin foil.
Bake for 3 hours.
Turn the oven back up to 220 degrees centigrade.
Drain all of the pan juice and set aside.
Return the meat to the oven, turning regularly until the skin is crisp.
Allow to sit for 20-30 mins.
While the meat rests, skim the fat from the pan juices and sieve out any lumps. Pour into a pan, reheat gently and check for seasoning.
Serve the meat with rice and pan juices over the top.