Slow Roasted Char Siu Pork Belly - cooking recipe

Ingredients

2 kg pork belly, ribs removed
250 ml water
1 piece ginger, chopped coarsely
6 garlic cloves, chopped coarsely
6 tablespoons char siu sauce

Preparation

Preheat oven to 110-120 degrees Celsius.
Wash the belly, dry, rub over the char siu sauce.
Place in a heavy baking dish, skin down, pour in the water and sprinkle generously with ginger and garlic, cover with aluminium foil and place in the oven.
Check after 1 hour to see that the temperature is not too low that nothing is happening or too high that it is cooking too fast.
After 5 hours the meat will be just so tender.
The skin will not be any good and you will have to cut it off.
Serve with a simple salad.