Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons fish sauce
- ½ cup Mirin or Chinese cooking wine
- 1 cinnamon stick
- 2 cups water
- Small piece fresh ginger peeled and grated
- 3 garlic cloves crushed
- 1 large red onion finely sliced
- 2 pounds boneless pork belly
- 2 teaspoons sea salt
Serve with
- For the pickled cucumbers
- 2 cucumbers cut into fine slices
- 2 teaspoons salt
- ¼ cup rice vinegar
- 2 tablespoons sugar
- Pinch of salt
- Bao steamed buns
- ½ bunch cilantro
Instructions
- Preheat oven to 425 F / 220 C.
- Mix together the hoisin sauce, soy sauce, cinnamon stick, ginger, garlic, cooking wine and 1 ½ cups of water in the bottom of a roasting pan. Stir to combine. Place the onion on the bottom. Place pork, rind-side up, on top of onion, making sure the liquid doesn’t cover the rind.
- Sprinkle with salt. Season with pepper. Rub the salt and pepper into the cuts. Roast for 30-40 minutes.
- Reduce oven to 350 F / 180 C. Add the remaining water. Roast for 2 hours or until the pork is very tender.
For the cucumbers
- Wash the cucumbers and slice into fine slices. Place in a colander and sprinkle with the salt set aside for five minutes. Rinse off the salt and drain the cucumbers.
- Combine the rest of the ingredients in a bowl. Place in a lidded container and let sit in the refrigerator for at least 2 hours.
- Drizzle the pork with a little of the pan juices. Serve with the steamed buns, cucumbers and cilantro.
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