Name: Roasted Pork Belly with Asian Greens
Yield: Serves 6
Cuisine: Asia
Ingredients: 3 cups (750 ml) water; 2 carrots, roughly diced; 2 tbsp spicy plum sauce; 1 tsp chinese 5 spice; 2 tbsp soy sauce; 6 whole star anise; 1 bay leaf, ripped; 1 tsp sesame oil; 2 onions, peeled, roughly diced; 2 stalks celery, roughly diced; 1 tbsp olive oil; 1-1.5kg pork belly, bone out, skin intact and heavily scored with a knife; Drizzle of olive oil; 2 tsp salt; 3 cloves garlic, finely chopped

Preparation info

Serves
6

Difficulty
Medium

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

If you are lucky enough to have any leftover pork belly, try it in a fresh ciabatta bap with apple sauce. Alternatively, chop it up and toss through the Rice Noodle Salad.

Ingredients

1-1.5kg pork belly, bone out, skin intact and heavily scored with a knife
Drizzle of olive oil
2 tsp salt

Method

Preheat oven to 160°C

Rub the olive oil and salt into the scored skin of the pork.

In a small bowl mix together the garlic, soy sauce, olive oil, sesame oil, Chinese 5 Spice and plum sauce. Rub this onto the belly of pork, not the skin.

In a large, deep sided ro