Crisp Pork Belly With Chinese Greens
In this recipe, juicy pork belly is transformed into a crispy delicacy with a flavorful blend of spices. The pork is seasoned, dried, and roasted to perfection, resulting in a mouthwatering dish that pairs beautifully with stir-fried Chinese greens. The combination of tender meat and crunchy skin makes this a delightful feast for your taste buds.
— Constant Cookbook
Ingredients
- 1.5 kg/3lb 5oz boneless pork belly
- 4 tbsp coarse sea salt
- 2 tbsp ground roasted Sichuan pepper
- 2 tsp freshly ground white pepper
- 2 tbsp Chinese five-spice powder
- 1 tbsp caster sugar
- 2 tbsp vegetable oil
- 4 spring onions
- 150g/5½oz mangetout
- 4 heads bok choi
- 1 red chilli
- 2 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- For the crisp pork belly, pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.
- Bring a large pan of water to a boil and, using a large ladle, pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
- Heat a wok until it is hot, then add the salt, both peppers, five-spice powder and sugar and stir fry the mixture for three minutes. Allow the mixture to cool slightly.
- When the mixture is cool enough to handle, rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively, place the meat on a wire rack set above a roasting tin.
- Preheat the oven to 200C/400F/Gas 6. Place the pork on a wire rack, rind-side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.
- Reduce the heat to 180C/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
- For the Chinese greens, heat a wok and add the oil. Once hot, add the spring onions cook for 1-2 minutes. Add the mangetout, bok choi, chilli and three tablespoons of water and cook for a further 2-3 minutes.
- Add the soy sauce and sesame oil and mix to coat the vegetables.
- To serve, carve the pork into bite-sized pieces, arrange on a platter and serve with the Chinese greens.
Yield
Serves 4-6
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