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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

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