Soy and cider braised
pork belly strips
An odd yet amazing flavour combination
Love your food full over flavour and your pork super tender? This odd combination of flavours has your name all over it!
Thank us later!
serve along side a crunchy slaw and wedge of lime for that fresh zing!
Pre heat the oven to 140°C. Heat the olive oil in an oven proof heavy based roasting pan.
Add the pork belly and brown on both sides. Turn off the heat, add the garlic and ginger. sprinkle the coconut sugar over the ribs. Pour the soy sauce and cider into the pan. Cover with a piece of baking paper and then cover tightly with foil, making sure that no steam can escape. Place into the preheated oven and cook for 60 -70 minutes. The pork belly ribs should be deliciously sumtuous and falling apart.
Serve with the pan juices, coriander leaves and a fresh slaw and a wedge of lime.
- 500 gr KRC pork belly strips
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 tsp chopped fresh ginger
- 3 tbsp coconut sugar
- ¼ cup soy sauce
- 1 x 350ml bottle apple cider
- Fresh coriander leaves