Preheat oven to 160°C. Mix together all the marinade ingredients. Place pork belly in a shallow bowl and pour over marinade. Marinate for 1 hour.
Transfer to an oven-proof dish, cover with stock and cook for 21⁄2 hours.Remove from oven. Reserve pan juices. When cool enough to handle, remove skin using a sharp knife.
Score fat and brush with reserved pan juices. Place under a low grill, baste with pan juices regularly and grill until golden.
To serve: Slice pork belly and serve with pan juices and steamed pak choy.
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A tasty variation on a classic from The Organised Housewife