For a hearty main course for dinner, try cooking this traditional Chinese style pork belly dish for the whole family. To make slicing easier during preparation, turn the pork skin side down onto the chopping board.
- ½ cup shao hsing wine or dry sherry
- 1/3 cup light soy sauce
- ¼ cup cider vinegar
- 2 tbsps honey
- 2 tsps Chinese five-spice
- 1 kg piece, skin on boneless pork belly
- 1 bunch halved bok choy
- 125 g sugar snap peas, halved lengthways
- Coriander leaves and steamed rice, to serve
Preheat oven to low, 150 C.
In a small shallow baking dish combine wine, soy, vinegar, honey and five spice. Add the pork and rub all over to coat. Place skin side up and cover dish with foil. Bake 2 hours.
Turn oven grill to hot. Remove foil from pork and grill 15 to 20 mins, until skin is well browned and crisp, adding ¼ cup water to pan if sauce is getting too thick. Rest, loosely covered, 15 mins.
Meanwhile, blanch bok choy in saucepan of boiling salted water 1 min, adding sugar snaps for the last 30 secs. Drain well.
Thinly slice pork, spoon pan juices over and top with coriander leaves. Serve with greens and rice.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au