Braised Pork Belly with Five Spice and Chinese Greens

Preparation info
  • Serves


    • Difficulty


Appears in
The Simple Art of Marrying Food and Wine

By Malcolm Gluck and Mark Hix

Published 2005

  • About

UNFORTUNATELY, PORK BELLY ISN’T USED MUCH THESE DAYS. I think the fat puts people off. However, the long cooking in this recipe softens and renders most of the fat away, while at the same time the pork takes on the flavours of the spices. It’s a cheap cut of meat with an excellent flavour - better than some of the more expensive and more popular prime cuts.