Preparation
Finely chop the garlic cloves. Score the fat of the pork belly. Grate the root ginger.
Method
- 1 Heat the oven to 160°C/325°F/gas 3 (140°C for fan ovens).
- 2 Place the pork in a roasting tin, rub seasoning into the scored fat and roast for 2.5 hours. Move on to the next steps while you wait.
- 3 Meanwhile, trim the rhubarb and cut into 5cm lengths. Arrange in a single layer in a shallow roasting tin.
- 4 Scatter over the garlic and ginger, then drizzle over the honey and vinegar.
- 5 When the time is right, season and cook for 30-40 minutes until just tender, so that the rhubarb will finish cooking a few minutes after the pork.
- 6 When the pork is cooked, leave to rest for 10 minutes, then serve together with the rhubarb.
1 Review
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Rob
Disappointly awful compared to some of the other recipes on here. The rhubarb is almost inedible. Avoid!
- Average per serving
- Calories 675.0kCal
- Fat46.9g
- Saturated16.4g
- Salt0.51g
- Carbohydrates
- Sugarg
- Proteing
- Fibreg