Chinese-style roasted pork with rice and vegetables

This was dinner last night and it was really easy.

The pork was belly, cut into strips and with the rind removed (this can be cooked separately to make crackling). It was marinated in a mixture of chilli bean sauce and Chinese spare rib sauce and then roasted in a 180C/Gas Mark 6 oven for about an hour, with the meat being turned frequently.

When it was cooked it was cut into chunks and served with some plain white rice and a simple stir-fry of mixed vegetables with oyster sauce and sesame oil.


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