Sticky, Slow-Roasted Pork Belly

Cooking Time: 3 hours

Ingredients:

• 1 kg Chestnut Brae pork belly, diced (purchase here)
• 125 ml soy sauce (Tamari is a gluten free option)
• 125 ml red wine
• 125 ml Raw honey
• 2 whole star anise
• 5 cm piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, peeled
• 1 x7cm cinnamon stick
• 625 ml chicken stock
• 2 tablespoons water
• 1 tablespoon cornflour (there is a gluten free variety if needed)
• 1 cup dry weight white medium-grain rice, steamed
• 1 bunch Asian greens, steamed
• 4 freshly baked bread rolls (Or Gluten free alternative)

Method:

1. Pre-heat the oven to 120C.
2. On the stove top, heat a large casserole dish and add the pork, turning it until it’s browned and sealed on all sides.
3. Now add all of the the remaining ingredients except the rice, greens and bread.
4. Cover and cook in the oven for three hours.
5. Serve on a bed of steamed rice with a side of steamed Asian greens and the freshly baked bread rolls,

SERVES 4

Recipe: Nannup Brook Farm