Chinese braised belly pork with greens
This really easy Chinese recipe cooks pork low and slow in soy, 5 spice and star anise. It's all cooked in one pot so you can just put it in the oven and forget about it. Serve with rice and greens
- 4 tbsp soy sauce
- 60ml rice or cider vinegar
- 2 tbsp honey
- 2 star anise
- 1 tsp chinese five spice
- 100ml rice wine or sherry
- 1kg boneless pork belly
- a 250g pack or bunch pak choy or Chinese greens
- sesame oil
- to serve cooked rice
Nutrition: per serving
- kcal712
- fat21.5g
- carbs9.5g
- protein49.4g
- salt3.55g
Method
step 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 2½ 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.
step 2
Meanwhile steam the greens and drizzle with a little sesame oil. slice the pork and serve it with the greens, steamed rice and the sauce spooned over.
