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1. Heat the oven to 200C/fan 180C/gas 6. If your piece of pork is not already scored, score diagonal lines across it with a very sharp knife (a Stanley knife works well). Mix the 5-spice with the sugar and rub it well into the pork skin. Put the belly skin-side up in a shallow roasting tin and roast for about 1 hour or until it's cooked through and the crackling's crisp (if it isn't, briefly flash the pork under a hot grill). Rest for 15 minutes before serving.
2. While the pork is cooking, put the apricots, chilli (left whole) and cinnamon in a pan with 100ml water and bring to a simmer, then cook with the lid on for 8 minutes or until the apricots are very soft. Take the lid off and cook until any liquid has almost evaporated. Cut the pork into 4 squares and serve with greens and spiced apricots.

Per serving

666 kcalories, protein 53.4g, carbohydrate 22.8g, fat 40.7 g, saturated fat 14.9g, fibre 10.9g, salt 1.32 g

http://www.bbcgoodfood.com/recipes/5264/

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Ingredients

• 1kg piece boneless pork belly , skin scored
• 1 tbsp Chinese five-spice powder
• 2 tsp brown sugar
• 12 dried apricots , halved
• 1 dried chilli
• 1 cinnamon stick
• 500g spring greens , chard or kale, steamed

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 1 hour 15 minutes

Ingredients

• 1kg piece boneless pork belly , skin scored
• 1 tbsp Chinese five-spice powder
• 2 tsp brown sugar
• 12 dried apricots , halved
• 1 dried chilli
• 1 cinnamon stick
• 500g spring greens , chard or kale, steamed

Per serving

666 kcalories, protein 53.4g, carbohydrate 22.8g, fat 40.7 g, saturated fat 14.9g, fibre 10.9g, salt 1.32 g

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