Neven Maguire's Slow Cooked Asian Pork Belly

INGREDIENTS

• 2 packs Simply Better West Cork Pork Belly Slices
• 1 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 3 large red onions, diced
• 1 garlic bulb, peeled & finely chopped
• 5cm piece fresh root ginger, peeled and cut into thin matchsticks
• 125ml Simply Better Handmade Soy & Ginger Sauce
• 1 bottle Simply Better Hot Honey
• 1 tsp Chinese five spice
• 3 star anise
• Simply Better Thinly Sliced Irish Red Chilli, to garnish
• Steamed Simply Better Thai Jasmine Rice & Simply Better Asian Green Vegetables, to serve

METHOD

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Remove the ribs from the packaging and allow to back to room temperature. Heat the olive oil in large casserole with a lid over a medium-high heat and cook the pork belly in batches for about 10 minutes, turning regularly until golden brown. Transfer to a plate.
2. Add the red onions, garlic and ginger to the casserole and cook for 2-3 minutes until slightly softened and fragrant. Add the soy & ginger sauce, hot honey, Chinese five-spice, star anise along with 500ml of water, stirring to combine. Return the pork and bring to a gentle simmer. Cover with a lid and transfer to the oven for 45 minutes, then using a tongs turn the pork belly slices over and cook uncovered for another 30 minutes. Turn the pork belly slices over again and cook for a final 30 minutes until the pork is meltingly tender and nicely caramelised.
3. Once cooked transfer the pork belly to a dish and then remove any excess fat from the sauce with kitchen paper. Spoon over the pork and garnish with the red chilli. Arrange the pork on plates with the steamed rice and green vegetables.