Usually I like to cook pork belly for a long slow time in the oven.
I also use a faster technique with squares or cubes of pork belly. It was a variation of this technique that I used to cook a oriential inspired spiced pork belly.
The key factor for me was time, I would like have marinated the pork, but didn’t have the time. So I took the slab of pork belly and cut it into squares about two inches.
These I then placed in a hot oven and roasted for about twenty minutes.
Meanwhile I created a sauce for the pork, mine consisted of a splash of sunflower oil, balsamic vinegar, maple syrup (though you could use honey) black pepper, spices and I also added a Knorr stock pot.
I took the pork out of the oven and tossed it in the sauce before spooning the reminder over the pork.
The pork was then placed back in the oven for another 15-20 minutes.
Removing the pork from the oven, I cut each “square” into three slices and served with stir fried vegetables and noodles.
