Ingredients pork belly, cut into 30mm thick slices, skin on

100ml soy

100g red Korean chilli paste

50g rice vinegar

50g honey

15ml sesame oil

4 cloves grated garlic

30mm piece grated ginger

Rice and cucumber to serve


1. Pat the pork dry

2. Mix the sauce ingredients together

3. Toss the pork in the sauce. Transfer it all to a roasting dish. Cover with foil and roast for 1.5hrs at 160C.

4. Take off the foil and then remove the meat and grill for 3 minutes each side (feel free to brush a little sauce on)

5. Serve with rice and shredded cucumber