Slow Roasted Peppered Pork Belly With apple cider

Loads of animals in the story kick our imagination to think about how they would taste if cooked. Bringing food in everything is what a real foodie does. So, we are presenting you with the most prized recipe of this popular dish from our inspiration of this classic tale. Try it and find out why we called it so.

Serving size: 4

Cooking time: 3 hours 15 minutes

Ingredients:

• Pork belly 0.06 lb.
• Honey 4 tablespoons
• Oyster sauce 1 tablespoon
• Dark soy sauce 2 tablespoons
• Plain flour 2 tablespoons
• Pepper and salt to taste
• Demerara sugar 2 tablespoons
• Dry cider ½ cup
• Finely chopped red chili 1

Instructions:

Preheat your oven to about 320 F.

Put the belly skin in a criss-cross pattern, or maybe have your butcher doing it for you; otherwise, you are going to need a very sharp knife for this.

Put boiling hot water on the skin, which would assist you in opening up the upper layer, and this way, the flavor would get in.

Put some pinches of pepper and salt on the skin and put it into an oven in a roasting tin (lightly oiled) for at least two hours.

Take out the belly after 2 hours. Put a roasting tray on top of the tin and put weight using something heavy and put it in the fridge.

In a bowl, mix the sugar, chili, oyster sauce, soy sauce, honey, and cider slowly, and then add flour to it.

Take belly out from the fridge after an hour, cut into thin slices, and then put it on the half portion of the dressing. Put it again in the refrigerator.

After an hour, put the rest of the salad dressing on it and put it in a preheated oven for at least 30 minutes. 

When the belly becomes ready, put some oil in the frying pan and heat it.

Put each belly slice in it, skin facing down, and fry for some minutes so that skin gets super crispy.

Let it rest a little before serving it.