Ingredients
- 1kg Pork belly or shoulder off the bone
- 100mls dark soy sauce
- 2tbs brown sugar
- 1tbs five spice powder or spicebag seasoning
- 1 whole bulb of Garlic cut in half and broken up
- For the yum yum sauce
- 1 bottle golden syrup (454g)
- 2tbs Gochujang paste
- 2 cloves of garlic, peeled and crushed
- 2tbs malt vinegar
1 Put the pork in a bag with the soy sauce, brown sugar, five spice and garlic, then scrunch everything together thoroughly and leave to marinade for at least six hours – overnight is even better.
2 Set the oven to 160 degrees, then wrap the pork in foil and cook for four hours with the last half hour uncovered.
3 Pour off the juices carefully, this will include the rendered pork fat from the belly. Cover the meat once more and allow to rest.
For the Yum Yum sauce
4 Melt all the ingredients together in a saucepan and put into a bowl for serving.
5 Serve the pork on a platter, cut or pulled with the pickled vegetables, potatoes and lettuce for wrapping.
