Spicy Char Siu Pork Belly

Ingredients

• 900 g Pork belly, skin on
• 60 ml Soy sauce (gluten-free if needed)
• 30 ml Rice vinegar
• 2 tbsp Fresh ginger, grated
• 1 tbsp Garlic, minced
• 1 tbsp Red chili paste (no added sugar)
• 1 tbsp Erythritol or monk fruit sweetener
• 1 tbsp Olive oil
• 1 tsp Black pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 150°C (300°F). Pat the pork belly dry and score the skin in a crosshatch pattern, being careful not to cut into the meat.

2. 2

   In a bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, chili paste, sweetener, olive oil, and black pepper to create the glaze.

3. 3

   Place the pork belly on a rack in a roasting pan, skin side up. Brush a thin layer of the glaze over the meat, reserving half for later.

4. 4

   Roast uncovered for 70 minutes, basting with the remaining glaze every 20 minutes.

5. 5

   Increase oven temperature to 230°C (450°F) and roast for an additional 15‑20 minutes, or until the skin is crisp and caramelized.

6. 6

   Remove from the oven, let rest 5 minutes, then slice into bite‑size pieces and serve.