Five-Spice Pork Belly

Name: Five-Spice Pork Belly
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: 1.25kg/2lb 12 oz piece pork belly, skin scored; 1 tsp ground Sichuan pepper; 4 tsp chinese five-spice powder; 3 tbsp soy sauce; sea salt; 1 tbsp rice wine vinegar; 2 tbsp clear honey; ¼ tsp chilli powder; 1 garlic clove; 250 g/9 oz/1¼ cups jasmine rice; 200 g/7 oz pak choi; 85 g/3 oz/scant ⅓ cup French mustard

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Mustard is a classic accompaniment to crispy pork belly in Hong Kong – it works well and cuts through the richness of the meat. Get your butcher or supermarket meat-counter assistant to score the fat of the pork belly to help save you loads of preparation time.

Ingredients

For the Five-Spice Pork

1.25kg/2lb 12 oz piece pork belly, skin scored

Asia
Hong Kong (China)
Sauce
Main course
Spicy
Street Food

Method

PREHEAT THE OVEN to 250°C/500°F/Gas 9. Cut the pork belly into 2 pieces to help it cook quicker, and put both pieces, skin-side up, in a roasting tin. Rub the skin with the Chinese five-spice powder, ground Sichuan pepper and a good pinch of salt. Put it into the oven, reduce the heat