Pork Belly

  • 1 Pork belly (rind rubbed with lemon and salt)
  • Marinade
  • 1 Rounded teaspoon Ground sichuan pepper
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon ground pepper
  • 1 Rounded teaspoon 5 spice
  • 1 rounded tablespoon caster sugar or honey
  • 2 Tablespoons soya sauce
  • Pak Choi
  • 1 Tablespoon Sesame seed oil
  • 1 Tablespoon Oyster sauce
  • 1 Tablespoon light soya sauce
  • Lemon and salt to rub over the rind on the pork belly
  • Finely sliced red chilli and chopped coriander to garnish
  • Mix the marinade together and put the pork (rind side down) in a dish. Pour the marinade over the belly and leave in a cool place for one hour
  • Remove the pork from the marinade, place rind side up on a rack in a roasting pan above a little water.
  • Score the rind then rub in lemon juiced sea salt
  • Cook the pork for 1 1/2-2 hours in an oven at 160°C. Top up the water whilst cooking if necessary
  • Steam the pak choi for a few minutes until tender.
  • Mix together the sesame oil, oyster sauce and light soya sauce and heat until gently bubbling.
  • Pour the sauce over the pak choi and serve with the pork.
  • Use a little finely sliced red chilli and coriander to garnish.