INGREDIENTS

• 1 pc (approx. 1.5 – 2 kg) pork belly, boneless
• To taste salt
• 1 cup honey
• 2 tbsp kecap manis (sweet soy sauce)
• 2 tbsp soy sauce
• 1 tsp ginger, grated
• 1 tsp five-spice powder
• 2 bunches bok choy, halved lengthwise and steamed

PREPARATION

1. Score the skin of the pork belly and sprinkle generously with salt. Place pork belly skin side up on an anti-splatter tray over the universal tray. Place on shelf position 3 of your Miele Oven.
2. Select Moisture Plus Function at 130°C with 3 bursts of steam. Add 1 burst of steam when it reaches 130°C. Add another burst of steam after 30 minutes. Add the last burst of steam after another 30 minutes. Continue to cook for a further 1 ½ – 2 hours.
3. Change the oven function to Fan Grill at 190°C and grill for 20 minutes or until crackling has blistered.
4. When finished cooking, remove pork belly from the oven and rest for 10 minutes.
5. To make the spiced honey glaze, combine honey, kecap manis (sweet soy sauce), soy sauce, grated ginger, and five-spice powder in a saucepan over your Miele Induction Hob. Cook over low heat for 10 minutes. Keep warm.
6. Cut the roast pork belly into slices and serve with the spiced honey glaze and some steamed bok choy on the side.

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