Recipe uploaded by

3 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

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

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/10090/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk