Delicious slow roasted belly pork in sweet honey and boozy whiskey, works just as well with baby back ribs
Pop your belly pork strips in a large bowl and add your soy sauce, whiskey, honey, ginger, sesame oil, cinnamon, salt and pepper and mix in well to coat. Cover and refrigerate for 1 hour.
Pre-heat your oven to 160C, Pop a roasting tin onto a medium high heat and fry your belly pork strips in a splash of oil on both sides until caramelised, then add your marinade and bring to the boil and reduce the liquid by 1/3 then add your chicken stock and do the same , cover with foil and chuck into the oven checking and turning every 30 minutes for 2 hours until your pork is tender
Remove your pork from the roasting tray and set aside, pop your roasting tray back on the heat and reduce your cooking liquid until it becomes thick and sticky, carefully place your pork back in the liquid and make sure all pieces are coated well, pop onto a wooden board and serve with our honey and lime dipping sauce