You can either serve this tender, soft pork belly straight from the slow cooker, roasting tin or pot or pan-fry the chilled thick slices until crisp. Combined with the crushed peanuts, chilli hoisin sauce and pickles, it’s ridiculously good.
In a large frying pan, heat the oil. Season the pork with the five-spice, sea salt and black pepper. Add to the pan and brown on all sides. Remove and place in a slow cooker, large roasting tin or pot.
Add the garlic to the pan and sauté until golden, about 2 minutes. Add all the remaining ingredients, apart from the buns, along with
Mix the chilli sauce ingredients together.
Mix the peanuts and chilli powder together.
Keep the pork belly warm and slice just before serving with the spring onion, peanuts, pickles and the buns.
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