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Recipe by olive magazine

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1. Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine and tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover the dish with foil. Cook for 21/2 hours, adding a splash of water if the sauce looks like it might evaporate. Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. Keep an eye on it so it doesn't burn, it will take about 30 minutes.
2. Meanwhile steam the greens and drizzle with a little sesame oil. Slice or cube the pork and serve it with the greens, steamed rice and the sauce spooned over.

Per serving

712 kcalories, protein 49.4g, carbohydrate 9.5g, fat 21.5 g, saturated fat 19.8g, fibre 0.8g, salt 3.55 g

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• hilary

  29 August 2009

  hilary rated and commented on this recipe

  

  Absolutely scrumptious - have eaten this countless times since first discovering the recipe in the magazine. Only one thing to watch and that's to keep an eye on the dish at the very end or you will be scrubbing the dish you cooked this in literally all week.

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• jec52

  01 November 2009

  jec52 rated this recipe

  

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• Jildo

  08 November 2009

  Jildo commented on this recipe

  Absolutely scrummy!! Be carefu. or as the previous comment said, you will be scrubbing for a week. I added some cider in lieu of the water when it was drying and it works a treat. The pork belly is melt in the mouth

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Ingredients

• 4 tbsp soy sauce
• 60ml rice or cider vinegar
• 2 tbsp honey
• 2 star anise
• 1 tsp Chinese five-spice powder
• 100ml rice wine or sherry
• 1kg boneless pork belly
• 250g pack or bunch pak choi or other Chinese greens
• sesame oil
• rice to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 3½ hours

Ingredients

• 4 tbsp soy sauce
• 60ml rice or cider vinegar
• 2 tbsp honey
• 2 star anise
• 1 tsp Chinese five-spice powder
• 100ml rice wine or sherry
• 1kg boneless pork belly
• 250g pack or bunch pak choi or other Chinese greens
• sesame oil
• rice to serve

Per serving

712 kcalories, protein 49.4g, carbohydrate 9.5g, fat 21.5 g, saturated fat 19.8g, fibre 0.8g, salt 3.55 g

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