Name: Asian-spiced roasted pork belly
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 kilogram pork belly, skin on, boned; 1/2 cup (125ml) chinese cooking wine; 1/4 cup (60ml) soy sauce; 1 tablespoon tamarind concentrate; 2 tablespoon honey; 1/2 teaspoon sesame oil; 4 centimetre piece fresh ginger (20g), chopped finely; 3 clove garlic, crushed; 2 teaspoon chinese five spice; 1 star anise; 1 dried long red chilli; 1 teaspoon sichuan pepper; 3 cup (750ml) water; 900 gram baby buk choy, halved lengthways

Ingredients

1 kilogram pork belly, skin on, boned

1/2 cup (125ml) chinese cooking wine

1/4 cup (60ml) soy sauce

1 tablespoon tamarind concentrate

2 tablespoon honey

1/2 teaspoon sesame oil

4 centimetre piece fresh ginger (20g), chopped finely

3 clove garlic, crushed

2 teaspoon chinese five spice

1 star anise

1 dried long red chilli

1 teaspoon sichuan pepper

3 cup (750ml) water

900 gram baby buk choy, halved lengthways

Method

1.Place pork in a large saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, 40 minutes or until pork is cooked through. Drain.

2.Meanwhile, combine cooking wine, soy, tamarind, honey, oil, ginger, garlic, five spice, star anise, chilli, pepper and the water in a large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.

3.Preheat oven to 220°C/425°F.

4.Place pork, skin-side up, on a wire rack in a large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway up side of dish. Roast, uncovered, 30 minutes or until browned.

5.Meanwhile, strain marinade into a small saucepan; bring to the boil.

6.Boil, uncovered, 20 minutes or until sauce reduces to about 1 cup. Boil, steam or microwave buk choy until just tender; drain.

7.Serve pork on buk choy with sauce.

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Ingredients

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