2kg piece of belly of pork scored with a sharp knife
125ml of soya sauce
large thumb size piece of ginger grated
This is such a simple dish and will feed a hungry crowd without breaking the bank.When aunty Kathleen cooked this for us a few years ago we knew it was a dish we would continue to cook at home. The dish sounds quite oriental but the outcome is much more 'sunday roast' and can be served with roast your favourite vegetables.
Put the belly into an ovenware dish -
Preheat the oven to 220C and put the belly in for 20 minutes before reduced the temperature to 130C. Spoon the juices from the dish over the belly every 30 minutes for 3 hours.
Serve hot with roast potatoes and parsnips.