Pork belly is one of the world’s most indulgent cuts of meat. It’s beautiful richness is a real treat, and is made especially tender when slow-cooked for hours in a sweet and sticky sauce. If you haven’t experimented with pork belly yet, prepare to be converted.
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Ingredients
Method
Asian-spiced roasted pork belly
Place pork in a large saucepan of boiling water; return to the boil. Reduce heat; simmer, uncovered, 40 minutes or until pork is cooked through. Drain.
Meanwhile, combine cooking wine, soy, tamarind, honey, oil, ginger, garlic, five spice, star anise, chilli, pepper and the water in a large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.
Preheat oven to 220°C/425°F.
Place pork, skin-side up, on a wire rack in a large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway up side of dish. Roast, uncovered, 30 minutes or until browned.
Meanwhile, strain marinade into a small saucepan; bring to the boil.
Boil, uncovered, 20 minutes or until sauce reduces to about 1 cup. Boil, steam or microwave buk choy until just tender; drain.
Serve pork on buk choy with sauce.
