Fancy a spicy dinner in on a winters night...?

The Food Union - Asian Pork Belly with Greens

Yup we're in the middle of another cold hard winter - the ever revolving cycle of frosts then rain, more frosts, then more rain! So what better way to beat the chills than a crispy pork belly with spicy asian sauce! Best combination ever, right? It's such an easy sunday evening meal especially in the midst of winter. 

After 2 - 3 hours of gentle cooking, followed by a blast under the grill you'll be rewarded with the most gorgeous crispy pork belly, spicy sauce and vibrant greens. Whats not to like? Enjoy!

The Food Union - Asian Pork Belly with Greens




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½ cup hao hsing wine or dry sherry
⅓ cup chilli sauce
¼ cup cider vinegar
2 tbsp honey
2 tsp chinese five spice
1kg piece boneless pork belly, skin on
1 bunch bok choy, halved
parsley leaves and chive flowers to serve
steamed rice to serve

Serves: 4 

Preheat oven to 150°C. Score pork belly skin evenly with a sharp knife. 

In a small baking dish combine the wine, chilli, vinegar, honey and five spice to make a sauce. Add the pork and rub all over to coat. Place skin side up and cover the dish with foil. Bake for 2 hours, checking regularly. 

Turn the oven setting to hot grill. Remove the pork from the baking dish, place on a clean baking tray skin side up and grill 15-20 minutes, until the skin is well browned and crisp. While the pork skin is browning pour the remaining sauce into a saucepan to keep warm. If the sauce is very thick add 1/4 cup of hot water to the saucepan to thin the sauce slightly. Once the pork skin is brown and crisp remove from the oven and rest, loosely covered for 15 minutes. 

Blanch bok choy in a saucepan of salted boiling water for 1 minute, drain well. 

Slice rested pork and serve with blanched bok choy and steamed rice. Spoon over the sauce and top with parsley leaves and chive flowers.

All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2018