A fresh and bold Asian broth with crispy pork belly will help re-energise you after a long day at work – its flavours and aroma are so comforting!
- 100 g dried soy beans
- 1 kg boned pork belly, rind still on
- 1½ tsps cooking salt
- 1 tsp five-spiced powder
- 500 ml water
- 4 cups chicken stock
- 1 fresh small red Thai chilli, topped finely
- 2 star anise
- 25 g fresh inger, slivered
- 80 ml hoisin sauce
- 500 g choy sum, sliced thinly
- 3 green onions, sliced thinly
Place beans in small bowl, cover with cold water; stand overnight.
Place pork on board, rind-side up; using sharp knife, score pork by making shallow cuts diagonally in both directions at 1-cm intervals. Rub combined salt and half the five-spice into cuts; slice pork into 10 pieces. Place pork, rind-side up, on tray, cover loosely; refrigerate overnight.
Preheat oven to 240 C (220 C fan-forced).
Rinse beans under cold water; drain. Place beans in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered, until tender. Drain.
Meanwhile, place pork on metal rack set over shallow baking dish; roast, uncovered, 30 mins. Reduce oven temperature to 160 C (140 C fan-forced); roast pork, uncovered, about 45 mins or until crackling is browned and crisp. Cut pork pieces in half.
Place beans in large saucepan with the water, stock, chilli, star anise, ginger, sauce and remaining five-spice; bring to a boil. Reduce heat; simmer, covered, for 30 mins. Stir in choy sum and onion.
Serve bowls of soup topped with pork.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au