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204 Pork belly Serves 6 | Preparation time: 210 minutes Ingredients 1 pork belly (1.5–2 kg, boned), ready to cook Salt 250 g clear honey 1 tbsp. soy sauce, sweet (Ketjap manis) 2 tsp. soy sauce 1 tsp. fresh ginger | finely grated 1 tsp. five spice powder 1 large, red, deseeded chilli | finely chopped 1 large, green, deseeded chilli | finely chopped Accessories: Rack or grilling and roasting insert Universal tray Preparation Score the skin of the pork belly with a sharp knife at intervals of 1 cm lengthways and crosswise. Place on the rack or the grilling and roasting insert with the skin facing upwards. Put the rack or the grilling and roasting insert onto the universal tray and place in the oven. Automatic programme: Then cook. Manual: Cook as indicated for cooking stages 1–4. For the sauce, put the honey, soy sauce, ginger and five spice powder into a saucepan and stir and simmer over a medium heat for 10 minutes. Keep warm and add the chillies shortly before serving. Let the pork belly rest for 10 minutes before carving. Slice the meat into portions and serve with the sauce. Useful tip Serve with steamed pak choi or Chinese cabbage.