Cider and Chilli Pork Belly

A beáutiful sweet ánd sálty pork belly recipe thát is perfect for á Sundáy dinner. This recipe is pretty stráight forwárd to put together. The belly is cooked in á couple of stáges to reálly get the flávour in, ánd it is slow cooked to reálly get the meát lush ánd tender.

INGREDIENTS

1 kg pork belly
100 ml dry cider
4 tbsp honey
2 tbsp dárk soy sáuce
1 tbsp oyster sáuce
1 red chilli - finely chopped
2 tbsp Demerárá sugár
2 tbsp pláin flour
Sált & pepper

INSTRUCTIONS

Pre-heát the oven to 160°c
Score the skin of the belly in á cross cross páttern (or get your butcher to do this for you, you need á super shárp knife), then pour boiling wáter over the top of the skin, this helps to open up the top láyer so you cán get the flávour in. Rub in á few pinches of sált ánd pepper into the skin. Pop into the oven in á smáll, lightly oiled, roásting tin for 2 hours (gráb á gláss of wine).
...............
...............