Serves 4


  • 1 fatty pork belly skin and bones removed
  • 2tbsp brown sugar
  • 250g honey
  • 250g hoisin sauce
  • 100ml soya sauce
  • 2tbsp 5 spice
  • 2tbsp vegetable oil
  • 1 jar fermented tofu


  1. Blend all ingredients together and pour over pork, leaving in the fridge for 24 hours to infuse flavour.
  2. After 24 hours, remove the pork and put onto a rack in a metal tray so excess marinade drips off.
  3. Cook in an oven at 160°C until pork is tender. Keep brushing with excess marinade from the tray.
  4. Leave pork to cool once cooked.
  5. Pass off stock from the tray.
  6. Cut pork into mouth-sized pieces and divide between 4 bowls. Pour over cooking stock.

Recipe Courtesy of Gareth Ward of Michelin-starred Ynyshir

Gareth Ward Chef Feature