Dean Edwards brings us this Asian inspired pork belly recipe served with Chinese greens and cashew nuts.
For the pork
1kg pork belly slices
For the marinade
1 thumb-sized piece fresh ginger, grated
5 cloves garlic, crushed
4 tbsp hoisin sauce
60ml Chinese rice wine or dry sherry
30ml soy sauce
1tsp Chinese 5 spice
1 tbsp sweet chilli sauce
1 star anise
For the greens
500g Chinese greens, pak choi or choi sum
4 cloves garlic, crushed
2 tbsp oil
50ml chicken stock
1 tbsp soy sauce
3-4 spring onions
60g cashew nuts
Mix all of the marinade ingredients in a bowl then place the pork into a large re-sealable freezer bag. Pour over the marinade and star anise and leave to stand overnight or for at least 1 hour.
Remove the pork then place onto a rack set over a large baking tray. Pour in enough water to fill the tray up to 1cm depth then roast in an oven set at 200°c / 180°c fan for 35-40 minutes or until cooked.
Remove from the oven and leave to rest for 5 minutes under foil.
Heat the oil in a wok or frying pan then add garlic and cook for 20-30 seconds before adding the greens. Stir fry for 2-3 minutes before pouring in the stock, this will help steam het greens. Add the soy, spring onion and cashews then toss one final time before serving up with the belly of pork.