Quick and Easy

Sticky caramelised roasted ginger beer pork belly

This ginger beer pork belly recipe is simply irresistible! Sweet and sticky thanks to your favourite fizz, this caramelised roasted pork belly is delicious served with a fresh tropical salad
Ginger-beer pork belly
6
15M
2H 45M
3H

Ingredients

Ginger beer pork belly
Salad

Method

1.Preheat the oven to 160°C.
2.Pour ginger beer into a medium roasting dish and add the onion, star anise, cinnamon stick and pork belly, fat side up (it should be submerged). Cover with foil and cook for 2½ hours.
3.Remove from oven and strain off 1 cup cooking liquid into a small pan. Add char siu sauce to pan and simmer for 3-4 minutes to make a glossy glaze.
4.Discard any remaining liquid, onion and spices from dish. Cut pork into strips or cubes, return to roasting dish and brush generously with glaze. Turn oven to 180°C and cook pork for 15 minutes or until caramelised and bubbling.
5.For the salad, layer the greens, pawpaw, and mint in a large serving bowl then scatter over coconut and peanuts. Combine sesame oil, lime juice, zest and chilli sauce in a jar and shake well. Drizzle over the salad at the last minute.
6.Serve the caramelised pork with the salad, drained, marinated onions and a lime wedge for squeezing.
  • Char siu sauce is a Chinese barbecue sauce available at supermarkets. Most varieties contain gluten. To make gluten-free, replace with gluten-free char siu sauce, hoisin sauce or honey soy marinade – the brand Ayam makes gluten-free versions of these, just check the packaging.
Note

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