Crispy Roast Pork Belly with Steamed Rice and Greens
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Ingredients
- 900 g pork belly, skin scored
- 1 tsp five spice powder
- 1 tsp white pepper
- 1 tbsp rice vinegar
- 300 g pak choi
- 2 garlic cloves
- 1 tbsp light soy sauce
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 948 kcal
- Protein
- 33.2 g
- Carbohydrate
- 2 g
- of which sugars
- 1 g
- Fat
- 89.1 g
- of which saturates
- 31 g
- Fibre
- 1.1 g
- Salt
- 1.09 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3). Pat the pork belly skin completely dry and rub the five spice powder, white pepper and a tablespoon of salt into the scored skin and flesh.
- 2
Place skin-side up on a wire rack over a roasting tray and roast for 1 hour, until the meat is tender.
- 3
Brush the skin with the rice vinegar, then turn the oven up to 220C (200C fan, gas 7) and roast for a further 25 minutes, until the skin is deeply blistered and crisp.
- 4
Rest for 10 minutes, then chop into bite-sized pieces, checking the meat is cooked through with no pink remaining.
- 5
While the pork rests, blanch the pak choi in boiling water for 1 minute, then drain and toss with the crushed garlic, light soy sauce and groundnut oil.
- 6
Serve the crispy pork with the pak choi and steamed rice.
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