Slow-cooked five-spice pork belly with chinese broccoli

Slow-cooked five-spice pork belly with chinese broccoli

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
1.2kg pork belly
2 tablespoons sea salt
1 teaspoons five-spice powder
375ml chicken stock
3 tablespoons dark soy sauce
2 tablespoons shaoxing rice wine
1 tablespoon soft brown sugar
1 orange, zested
1/2 cinnamon stick
1 star anise
1 teaspoon sichuan peppercorns
steamed jasmine rice, to serve

Chinese broccoli

Quantity Ingredient
2 tablespoons chicken stock
1 tablespoon kecap manis
1 teaspoon cornflour
1 tablespoon vegetable oil
1 garlic clove, thinly sliced
2.5cm piece ginger, peeled and finely shredded
2 bunches chinese broccoli, trimmed and cut in half

Method

  1. Score the pork skin at 2.5 cm intervals. Combine the salt and five-spice powder and rub over the skin. Refrigerate for 1 hour.
  2. Preheat the oven to 160°C.
  3. Place the pork, skin-side up, in a baking tin. Combine the 1 1/2 cups of stock and the remaining ingredients except the rice in a bowl and pour into the tray. Cover with foil and cook in the oven for 1 1/2 hours.
  4. Uncover the pork. Increase the oven temperature to 200°C and cook for a further 30 minutes, or until the skin is crisp and the flesh tender. If the skin has not crisped sufficiently, place the pork under a griller (broiler) on high heat for a few minutes. Watch it carefully as it can burn easily. Set aside for 10 minutes, to rest.
  5. Meanwhile, to prepare the Chinese broccoli, combine the 2 tablespoons of stock, kecap manis and corn flour in a small bowl.
  6. Preheat a wok over high heat. Add the oil and swirl to coat. Add the garlic and ginger and cook for 10 seconds, or until fragrant. Add the broccoli and stir-fry for 1–2 minutes, or until the leaves are limp. Pour in the stock mixture and cook for a further minute, then toss to coat.
  7. Remove the pork from its braising liquid and thickly slice. Serve with stir-fried Chinese broccoli and steamed jasmine rice.
Tags:
Great
Pub
Food
Rachael
Lane
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