Pork Belly day 2 recipe !

Their is something most satisfying as a cook when you bite into a piece of slow cooked meat and it just melts in your mouth. Today's recipe started yesterday where I place about a kilo of Belly pork with the crackling skin removed into a seal able plastic bag. I then added anything that remotely resembled a Chinese ingredient in order to produce a marinade for a slow roast pork dish.
So in my cupboards and fridge I found the following items for a marinade,

1 clove,
100 grams of plum sauce,
2 tablespoons of wheat free soy sauce,
1 tablespoon of fish sauce,
1 tbsp of honey,
2 tbsp of olive oil,
and a Tbsp of mustard seeds ???
I sealed the bag and then gave it a good shake to combine the flavours and cover the meat.

seal the bag and place in fridge overnight.

When you are ready to cook the Pork place a small trivet of veg in the bottom of your pan making sure its not to high so you cannot get the lid on. Place the Pork on top of the trivet and pour all the juices from the bag into the pan. Put the lid on. I have a pretty heavy pan with a good solid lid if you have one great. If not place some Kitchen foil over the meat in a deep roasting tray. Cook in the oven at 150 degrees C for one hour. The purpose of cooking this dish in a tight sealing pan is for it cook and almost steam itself in a combination of the marinade and the Pork juices. Yum Yum !

After an hour turn the meat over so the juices run back through the meat and then cook for a further hour.
When the meat is cooked allow it to rest for 20 minutes or so.
Meanwhile sieve the pan juices into another pan and bring to the boil. Then add some Sticky Yellow pepper sauce and half a chicken stock cube to lift the flavour of the sauce and give it body. Let it infuse for 10 minutes or until of a consistency you like. If you like a thick syrup take it down further but be careful because with the Soy and Fish sauces in the juices it could become too salty.

The sauce is getting itself ready, the meat is nicely rested now for a bit of veg. Basically I steamed some garden peas fresh out of the garden of Mr Said Al Shawami care of the Pyramid Garden Centre number 23 Luxor View, Egypt ! Ha ha !
Well the sauce was going to kill any sweet flavour the peas might have had (which they didn't) and they had those yellow reduced stickers on at the supermarket so 50p was a bargain. To the steamer I then added some chopped Spring Onions then some Beansprouts and then some shredded Chinese leaf.

This is only going to take a few minutes you really are only just heating these ingredients up and lightly cooking them.
Slice the nicely rested Pork Belly. At this point I usually taste the meat just to waken my taste buds as to the treat they are about to receive. And as I keep saying OOO MAMMA it just melted in the mouth just like when I tasted Butterscotch Angel delight for the first time as a kid !

When sliced just rip it up in your hands but save 2 slices for presentation. Place the steamed Vegetables into a dry pan or just drain the bottom of the steamer pan to save washing. Add some of the sauce to the veg then add the meat and mix together then finish it with some fresh Coriander if you have some but I used fresh Basil as the Coriander in the supermarket was as we say up North "MINGING" !
Then transfer to a bowl. A lovely little supper. I promise to start the diet tomorrow ! ha ha !