Asian belly pork glazed in miso and Maple Syrup

Place the belly pork skin side up into a roasting tray.

Pour over the oil and rub it into the skin, then season with sea salt.

Pour in the water around the pork to help keep the meat moist and tender.

Place the pork into the oven at 200°C for 30 minutes, then turn the heat down to 150°C for 2 1/2 hours.

When the pork is cooked remove from the oven, leave to cool before putting in the fridge over night to set.

Using a sharp knife remove the skin and peel away.

Cut the pork into portions and place in a pre-heated frying pan fat side down to crisp up and become golden.

Meanwhile mix together the St Lawrence Gold Maple Syrup, miso, soy, rice wine vinegar, ginger and garlic.

When the pork is golden and crisp turn over and add the maple syrup mixture.

It’s a good idea to add 100 ml of water to help extend the cooking process.

Turn up the heat and allow the sauce to boil and reduce back to its original dilution.

When the pork is glazed and looking amazing remove the pan from the heat and leave to rest while you slice the spring onions and chop the coriander.

To serve the pork place the spring onions and coriander on top of the pork and finish with roasted chopped peanuts.

Served with stir fried vegetables or noodles.