Preheat the oven to 160 degrees
Ingredients
4 pork belly slices
1 clove garlic crushed
3 tbsp white wine
6tbsp soy sauce
1 tsp mustard powder
1 tbsp soft brown sugar
16 myrtle leaves snapped along the midrib
Black pepper
4 stems myrtle with leaves attached as long as the belly slices
Method
Pat the pork dry on kitchen paper
Mix all the ingredients together except the stems
Lay the stems of myrtle in the base of a roasting dish, lay the belly slices on top and cover with the sauce.
Cover with sliver foil and cook in the oven at 160 degrees for 1.5 hours until completely tender.
Rub any remaining marinade over the meat and then grill or barbecue until the slices are charred.
Serve with coleslaw and fries or a bun.
