Step 1

It is important to  get a piece of pork belly that is a uniform thickness so that it cooks evenly. Try to get a piece that is about 3 inches thick. If thinner pieces are all that is available, I usually stack them and tie them with pieces of butcher string after the meat has marinated. (As in the photo shown)

Step 2

Mix all of the ingredients in the marinade together and pour over the pork belly in a large Ziploc Bag.

Step 3

Marinate in the fridge for several hours or overnight.

Step 4

Preheat the oven to 275 degrees F.

Step 5

Place the pork belly on a roasting rack and roast for 4-5 hours depending upon the thickness of the meat.

Step 6

Reserve the marinade and pour it into your smallest saucepan. You can add all the same ingredients again to make extra sauce/glaze for rice or noodles at this point if you like.

Step 7

Lowly simmer the marinade until it begins to become like a thin syrup; about maple syrup consistency.

Step 8

In the last couple of hours of roasting. begin to brush on layers of the glaze. I do this 4-6 times about every 20 minutes, to build  good flavourful. sticky glaze on the pork belly.

Step 9

Let the pork belly rest for about 15 minutes before slicing and serving. I also like to dice it in small bite sized chunks to serve over rice.