Pork Belly with Sichuan Pepper

Instructions

• 1Insert the rack into the bottom shelf position. Preheat the oven. Select SLOW COOK/CONVECTION/ HIGH and press start, then reduce the cooking time to 2 hours.
• 2Put the oyster sauce, soy sauce, orange zest and juice, water, lime leaves, ginger, garlic, Sichuan peppercorns, onion, mushrooms, star anise, peppers and ¼ cup (3 ¼ oz) of the honey in a 4 qt Dutch oven and stir until well combined. Add the pork, pressing down into the marinade. Press a piece of parchment paper onto the surface, this helps keep the pork submerged. Cover with a tight-fitting lid or double layer of foil, pressed down around the edges to seal.
• 3Once preheated, place put the pork in the oven. Cook for 2 hours until tender.
• 4Set the broiling rack over the roasting pan. Remove the pork from the braising liquid, reserving the braising liquid. Place the pork in a single layer on the broiling rack. Spoon ½ cup (4 fl oz) of the braising liquid over the pork.
• 5In a small bowl, mix together the remaining honey and 3 tablespoons of the reserved braising liquid.
• 6Brush the pork generously with the honey mixture.
• 7Move the rack to the middle shelf position. Place the pork in the oven. Select BROIL/HIGH/8 minutes and press start.
• 8Remove the pork from the oven, turn over and brush again with the remaining honey mixture. Return to the oven. Select BROIL/ HIGH/8 minutes and press start.
• 9Transfer the pork to a board, cut into pieces. Spoon over the juices from the roasting pan. Serve with choy sum and rice.
  Tip: Before you begin cooking, check that the Dutch oven fits in the oven.