Roast Pork Belly With Five-Spice Rub
"A Nigel Slater recipe, put here for safe keeping. Serve with steamed rice."
- Ready In:
- 6hrs
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 3⁄4 kg pork belly, bones left in and scored
-
Spice Rub
- 3 garlic cloves
- 1 teaspoon black peppercorns
- 1 tablespoon sea salt
- 2 teaspoons five-spice powder
-
For the greens
- 3 cups bok choy or 3 cups other fresh greens
- 1 tablespoon peanut oil
- 2 tablespoons oyster sauce
directions
- Wipe the meat with kitchen towel to remove any moisture.
- Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
- Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
- Cover the dish and leave in a cool place for at least 4 hours.
- Set the oven at 220°C.
- Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
- Check the juices run clear and if not roast a little longer.
- If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
- Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
- Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
- Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
- Bring to a boil and tip in the greens, turn off the heat and over.
- Carve the pork along the bones.
- Serve with greens and rice.
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RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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