Stranger Foods

Five-spice pork belly

Serves 4 | Prep 10 mins | Cook 30 mins

Mustard is a classic accompaniment to crispy pork belly in hong kong – it works well and cuts through the richness of the meat. get your butcher or supermarket meat-counter assistant to score the fat of the pork belly to help save you loads of preparation time.

Source: Fire and Spice

Ingredients

Metric

Imperial

x0.5

1¼ kg pork belly, skin scored
4 tsp Chinese five-spice powder
1 tsp ground Sichuan pepper
sea salt
250 g jasmine rice
200 g pak choi, cut into quarters
85 g French mustard

For the dipping sauce

3 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp clear honey
¼ tsp chilli powder
1 clove garlic, peeled and crushed

Instructions

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Preheat the oven to 250°C/Gas 9. Cut the pork belly into 2 pieces to help it cook quicker, and put both pieces, skin-side up, in a roasting tin. Rub the skin with the Chinese five-spice powder, ground Sichuan pepper and a good pinch of salt. Put it into the oven, reduce the heat to 220°C/Gas 7 and cook for until the pork is cooked through and the skin is madly crispy.
Meanwhile, make the dipping sauce. Pour the soy sauce into a serving bowl and add 2 tablespoons water, the rice wine vinegar and honey. Add the chilli powder and garlic, and whisk together, then cover and leave to one side to allow the flavours to develop.
Cook the rice in boiling water for until soft, or as directed on the packet, then drain in a colander. Pour boiling water into the saucepan to a depth of 2.5 cm and heat over a low heat. Put the colander with the rice over the pan and leave to steam gently until you are ready to eat.
When the pork has cooked for , put the pak choi into a steamer and steam over a high heat for , or until just tender. Divide the sticky rice into four serving bowls and tip the mustard into a serving dish. Carve the pork and serve with the rice, pak choi, dipping sauce and mustard.

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