Chinese roast pork belly
Serves 4
Ingredients
• 1.3 kg pork belly slab, skin on
• 2 teaspoon Chinese five-spice powder
• 3 teaspoon of sea salt and white pepper
• A drizzle of Chinese rice wine
Method
1. Rub the pork with the five-spice powder, salt, pepper and wine. Leave overnight or more, uncovered, in the fridge.
2. Heat oven to 220C/fan. Lay the pork on rack over a roasting tin, making sure the skin is exposed. Roast for 10 minutes before turning down the heat to 160-180C/fan, then leave to cook for a further 1 1/2 hours.
3. If the skin isn't crisp, turn up the heat and cook for further 30 minutes until crispy.
4. Leave the meat to rest on a board for at least 15 minutes. Cut the pork into small pieces. Serve with boiled rice and steamed or stir fry greens.
5. You can make a dipping sauce with 4 tablespoon soy sauce, small knob of young grated ginger, chopped spring onions and 1 tablespoon of Thai sweet chilli sauce. A dipping sauce of some fresh chopped chillies with a drizzle of soy sauce will be great too.
6. If eaten as leftover, heat up pork pieces in oven lightly until skin is crispy again.
4. Leave the meat to rest on a board for at least 15 minutes. Cut the pork into small pieces. Serve with boiled rice and steamed or stir fry greens.
5. You can make a dipping sauce with 4 tablespoon soy sauce, small knob of young grated ginger, chopped spring onions and 1 tablespoon of Thai sweet chilli sauce. A dipping sauce of some fresh chopped chillies with a drizzle of soy sauce will be great too.
6. If eaten as leftover, heat up pork pieces in oven lightly until skin is crispy again.
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