Chinese spiced roast pork with spring onions and pak choi

Name: Chinese spiced roast pork with spring onions and pak choi
Yield: Serves 4
Cuisine: China
Ingredients: ½ onion, peeled and roughly chopped; 1 carrot, peeled and roughly chopped; ½ leek, trimmed and roughly chopped; sea salt; 3-4 tbsp vegetable oil; 65 ml soy sauce; Apple purée, warmed; olive oil, to drizzle; 2 heads of pak choi, leaves separated; 12 spring onions, trimmed; 90 g butter; 900 g skinned boneless pork belly; 1 star anise; 1 bay leaf; 900 ml chicken stock; 125 ml sherry vinegar; 6 Sichuan peppercorns, crushed; 4 black peppercorns, crushed; ½ head of garlic, peeled and finely chopped; 5 rosemary sprigs; 5 thyme sprigs; 200 ml white wine; ½ celery stick, roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I LOVE THE WAY PORK TAKES ON ASIAN FLAVOURS, AS IT DOES SO WELL HERE. YOU CAN PREPARE THIS RECIPE A DAY AHEAD.

Ingredients

900 g skinned boneless pork belly
sea salt
3-4 tbsp vegetable oil

Asia
China
Main course
Spring

Method

Preheat the oven to 170°C/Gas 3. Wash the pork, trim away excess fat and season both sides well with salt. Heat 1-2 tbsp oil in an ovenproof cooking pot over a high heat. When hot, sear the pork belly until evenly browned, about 2 minutes each side. Transfer to