Ingredients

• 175ml/6fl oz dark soy sauce
• 120ml/4fl oz sake
• 3 tbsp mirin
• 2 tbsp oyster or teriyaki sauce
• 75g/2½oz sugar
• 500g/1lb 2oz skin-on piece pork belly
• rolled
• ½ leek
• sliced (or 1 small onion
• sliced)
• 4 whole garlic cloves
• peeled
• 4cm/1½in piece ginger
• thickly sliced

Directions

• Put the soy sauce
• sake
• mirin
• oyster sauce (or teriyaki sauce) and sugar in a small pan. Bring to a simmer to dissolve the sugar.
• Preheat the oven to 140C/300F/Gas 2.
• Place the pork into a small deep roasting tin. Pour over the hot liquid. Add the leek (or onion)
• garlic and ginger. Depending on the width of your tin
• add 400-500ml/14-18fl oz of hot water – enough not to completely cover it as it will be turned every so often.
• Lightly cover with a double layer of foil and leave a small gap for the steam to escape.
• Turn the pork occasionally and cook until the pork is tender – about 2-2½ hours.
• Once cooked
• remove from the oven
• leave to cool in the liquid and put into a sealed container with the juices. Leave to cool before putting in the fridge - it is easier to carve when it is fridge cold. If using straightaway leave to rest for 20 minutes.