Crisp Chinese pork

By tammy1365

Ingredients

• 1.3 kg piece boned pork belly, skin on and scored, ask the butcher for the thin end
• 2 tsp Chinese five-spice powder
• 4 tbsp soy sauce (we used Kikkoman)
• small knob fresh root ginger, grated
• 1 tbsp Thai sweet chilli sauce
• 1 spring onion, finely chopped

Details

Servings 4
Preparation time 10mins
Cooking time 250mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Rub the pork with the five-spice and 2 tsp
sea salt then leave, uncovered, in the fridge
for at least 2 hrs, but preferably overnight.
When ready to cook, heat oven to its
maximum setting. Lay the pork on a rack
over a roasting tin, making sure the skin is
exposed. Roast for 10 mins before turning
down the heat to 180C/fan 160C/gas 4,
then leave to cook for a further 1½ hrs. Have
a look at the pork – if the skin isn’t crisp, turn
up the heat to 220C/fan 200C/gas 7, then
cook for another 30 mins until crisp. Leave
to rest on a board for at least 10 mins.

To make the dipping sauce, mix all the
ingredients together with 2 tbsp water. Cut
the pork into small pieces, then serve with
the sauce, plus boiled rice and steamed
greens, if you like.

Made this a few weeks ago, I actually used pork ribs for this and we were very impressed, quite easy to make and really tasty too, who needs a take away!!

Great value, simple to make and most importantly delicious. The most authentic Chinese dish I have ever made! Thank you for the recipe!!!

I make belly pork at every party/ christmas / wednesday. The only improvement I would make on this recipe is something my grandad told me (he was a chinese chef)

Belly pork usually takes a couple of hours roasting to get it very tender and if you're not careful you can end up with hard dry burned meat at the bottom. So I cheat.

I then drain and drop it into a roasting tin with a little hot fat and put it into the oven (180c) for about 30 mins. For the last 10 mins I turn the heat up high (210c), or if you have a combi oven with grill I turn the grill on medium/high.

Fantastic ! My 6 year old daughter really enjoyed this! I served it with some egg fried rice mixed with peas and the dressing was fabulous! Better than anything you could order from the takeaway. We order half a pig from the butcher to freeze and it's definatley the best use for the belly pork without question.

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