Crispy roast pork Thai style

Name: Crispy roast pork Thai style
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 piece(s) (approx. 80 g) Ginger tuber; 5 Garlic cloves; 1 chili pepper; 4 TABLESPOONS Sesame Oil; 5 TABLESPOONS Honey; 80 ml Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 TEASPOON ground cilantro; 1.2 kg Boneless pork belly; 7-10 Tbsp colourful slices of peppers and onions

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 piece(s) (approx. 80 g) Ginger tuber
5 Garlic cloves
1 chili pepper
4 TABLESPOONS Sesame Oil
5 TABLESPOONS Honey
80 ml Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 TEASPOON ground cilantro
1.2 kg Boneless pork belly
7-10 Tbsp colourful slices of peppers and onions

Directions

1
Peel and finely chop the ginger. Peel garlic and press it through a garlic press. Cut the chilli lengthwise, remove seeds and chop finely. Mix prepared ingredients, sesame oil, honey and soy sauce. Season with salt, pepper and coriander. Wash the meat, dab dry, cut rind into a diamond shape.
2
Place the meat in the marinade and marinate covered, preferably overnight in the refrigerator. Remove meat from the marinade and place on a baking tray. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 1/2 hours. Spread the rest of the marinade on the rind and crisp up for another 10 minutes (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4). Cut meat into pieces and serve garnished with colourful slices of paprika and onion. Basmati rice tastes good with it