This quick recipe will help you whip up a delicious pork belly main course in an hour – tender roast pork belly is delicious cooked in Asian spices and served with a reduction of the cooking sauces.
- 1 kg pork belly, skin on, boned
- 125 ml Chinese cooking wine
- 60 ml soy sauce
- 1 tbsp tamarind concentrate
- 2 tbsps honey
- ½ tsp sesame oil
- 20 g fresh ginger, chopped finely
- 3 cloves garlic, crushed
- 2 tsps Chinese five spice
- 1 tsp Sichuan pepper
- 750 ml water
- 900 g baby bok choy halved lengthways
Place pork in a large saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, 40 mins or until pork is cooked through. Drain.
Meanwhile, combine cooking wine, soy, tamarind, honey, oil, ginger, garlic, five spice, star anise, chilli, pepper and the water in a large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.
Preheat oven to 220 C.
Place pork, skin-side up, on a wire rack in a large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway up side of dish. Roast, uncovered, 30 mins or until browned.
Meanwhile, strain marinade into a small saucepan; bring to the boil.
Boil, uncovered, 20 mins or until sauce reduces to about 1 cup. Boil, steam or microwave bok choy until just tender; drain.
Serve pork on bok choy with sauce.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au