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Five spice belly pork with Asian greens

Five spice belly pork with Asian greens comes together with Coarse Sea Salt, Freshly Ground White Pepper, Chinese Five Spice Powder, Caster Sugar, and Sunflower Oil. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 2 tsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 3 tbsp
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   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.

2. 2

   Set the pork belly aside.

3. 3

   Heat a wok until it is hot, then add the salt, pepper, five-spice powder and sugar and stir-fry the mixture for 3 minutes.

4. 4

   Allow the mixture to cool slightly.

5. 5

   When the mixture is cool enough to handle, rub it into the flesh side of the pork.

6. 6

   Hang the meat to dry for 8 hours or overnight in a cool place or in front of a fan.

7. 7

   Alternatively, place the meat on a wire rack set above a roasting tin.

8. 8

   Place the pork on a wire rack, rind-side up and roast for 20 minutes.

9. 9

   Reduce the heat to 180C/160C fan/Gas 4 and continue to roast for 2 hours.

10. 10

    Turn the oven back up to 230C/210C fan/Gas 8 and cook for 15 minutes.

11. 11

    Remove the meat from the oven and allow the pork to cool.

12. 12

    For the greens, heat a wok, once hot, add the ingredients and cook for 2-3 minutes.

13. 13

    To make the dressing, place all the ingredients into a pestle and mortar and pound to a rough paste.

14. 14

    To serve, stir the dressing through the wok vegetables and scatter on a large plate.

15. 15

    Cut the pork into small squares and dot around the plate.

16. 16

    Garnish with the spring onions and chilli.