The most popular recipe on my blog has to be my Garlic, Soy & Honey Slow Cooked Pork Belly Slices. It’s a great full-flavoured sticky and spicy recipe that is bound to be a hit with any pork fan. It’s only downside is it does take quite a while to cook. This version allows you to have the same flavours in a fraction of the cooking-time.
The basic recipe is the same, all that needs to be adjusted is the cooking time and that it is cooked uncovered.
Pork shoulder steaks – about 2 per person depending on thickness
Chinese five spice – 2-3 teaspoons
Chilli flakes – 1-2 teaspoons
Garlic – 1 clove per steak (finely chopped)
Soy sauce – a few tabelspoons
Honey – a few tablespoons
Equipment: Knife, chopping board, baking tray, tongs.
- Place the pork shoulder steaks in the baking tray and season with the five spice and chilli flakes.
- Add the garlic, soy, and honey and make sure the meat is well coated in the mixture.
- Cover and leave to marinade for as long as you can.
- Cook in a preheated oven at 160°C/Fan 140°C/Gas 3 for 20-30 minutes, depending on the thickness of the steaks. Turn halfway through cooking time.
- Turn the oven up to 210°C/Fan 190°C/Gas 7. If there is a lot of excess liquid pour some off into a mug, leaving it about 1cm deep. You can keep the sauce warm or thicken it in a pan, bringing it to the boil with a little cornflour. It’s great poured over the cooked steaks or some rice.
- Drizzle with another tablespoon of honey if you want them extra sticky. Return to the oven for another 10-15 minutes.