Recipes

Melting pork belly with ginger, spring onions

Paul Flynn's face
Paul Flynn
Sat Mar 7 2020 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 20 mins
Ingredients
  • 500g pork belly strips
  • 100mls soy sauce
  • 50mls water
  • 1 tbsp honey
  • 2 large cloves garlic, peeled and thinly sliced
  • 1 knob ginger, about 3 cm, peeled and finely shredded
  • Salt and pepper
  • 6 spring onions, shredded as finely as possible
  • Bunch of coriander, chopped

1. Preheat an oven to 140 degrees Celsius, or equivalent.

2. Place the pork slices in a roasting tray. Add the soy, water, honey, garlic and ginger and a little salt and pepper.

3. Bring to a gentle simmer on the hob.

4.Cover with foil and transfer into oven for two hours or so, or until the pork is completely soft and tender.

5. Meanwhile place the shredded spring onions into some cold water in a bowl in the fridge. This makes them extra crisp.

6. Serve the pork and its juice on top of rice, with the spring onions and coriander sprinkled on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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