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Introduction

A simple yet stunning recipe made using our F&Co Pork Belly Steaks.

Method

  1. Combine hoisin sauce, soy sauce, wine, honey, sugar, garlic, miso and spice powder in a shallow bowl
  2. Whisk well to combine and reserve ½ of the marinade for later
  3. Place the pork into a tray or zip bag with the remaining sauce covering the steaks completely and marinate in the fridge overnight
  4. Preheat oven 140°C for fan assisted or 160°C for ovens without a fan (gas 3)
  5. Remove the pork from the fridge the next day & place in a roasting tray
  6. Cover tightly with foil & roast for 1½ hours, the pork should be tender at this point
  7. Remove the tray from the oven and drain away any fatty juices
  8. Increase heat to 210°C for fan assisted or 230°C for ovens without a fan (gas 8)
  9. Brush the pork with a little of the reserved marinade & place back in the oven to roast for another 15 minutes until sticky & charred, keeping a close eye on the pork as it can burn easily
  10. Remove from the oven and enjoy

To serve, scatter with toasted sesame & finely sliced spring onions with steamed basmati rice & the remaining sauce.