Crisp Oork Belly with Black Bean Sauce

Crisp Oork Belly with Black Bean Sauce
Black bean sauce? Need we say more. This hearty and downright delicious pork dish will have everyone asking for the recipe.

7cm piece (25g) ginger, finely grated
4 garlic clove, finely grated
7 kaffir lime leaves, finely chopped
246g jar spicy black bean sauce
3.5kg piece boneless pork belly, skin scored at 1.5cm intervals
4 cup (270ml) chicken stock
4 cup (270ml) sherry
Purple or Thai basil, Vietnamese mint and coriander leaves to serve (optional)
1.Combine ginger, garlic, kaffir lime leaves and black bean sauce in a small bowl. 

How to prepare pork belly
2.The next day, remove pork from fridge and bring to room temperature.
3.Remove from oven and add stock and sherry to base of pan, being careful to avoid skin.  Rest the pork, loosely covered with foil, for 10 minutes.
4.Slice pork into thick pieces. Serve on a platter sprinkled with herbs.

Garlic cloves with wonderful taste contain a number of important vitamins, minerals, antioxidants and phytonutrients that have proven health benefits.
Laboratory studies have shown that allicin reduces the production of cholesterol by inhibiting the reductive enzyme HMG-CoA in liver cells.
Garlic is an excellent source of vitamins and minerals that are crucial for good health. Cloves are one of the richest sources of: potassium, iron, calcium, magnesium, manganese, zinc and selenium. Selenium is a mineral that maintains heart health and is an important cofactor for antioxidant enzymes in the body. Manganese is used in the body as a cofactor for the antioxidant enzyme superoxide dismutas. Iron is necessary for the formation of red blood cells.
Garlic cloves are incredibly rich in vitamins and minerals. Only 100 grams of garlic contain (in percent of the daily recommended dose):

95% vitamin B6 (pyridoxine),
52% vitamin C,
33% copper,
21% iron,
18% calcium,
26% selenium, and
73% manganese,
and does not contain cholesterol.
In its nutritional composition, ginger contains the most vitamin C, potassium, iron, calcium and magnesium.
In our country, ginger is distributed in two forms – as fresh root or powder.
The only downside to fresh ginger is that it tends to dry out quickly. If you want to save a larger amount, after washing and peeling it, wrap it in transparent foil and freeze it freely. 
Ginger powder must be stored in a tightly closed glass jar, in a dry, dark and cool place.
For this type of ginger, the shelf life can be extended up to one year, if stored in the refrigerator.
Fresh ginger helps lower high cholesterol and fights certain stomach bacteria, which are thought to be responsible for causing stomach ulcers.