John Torode's Asian roasted pork
John serves up a family dish that keeps on giving! His clever Asian Roasted Pork Belly is not only delicious, it's so easy to prepare and will last several days too. He’ll show us how to serve it up as a rice or noodle dish, in pancakes or re-fried with homemade sauce.
Slow roast glazed pork belly
Serves 10- 12
2 kg piece of belly pork, bone in, rind on
1 tsp salt
4 cloves garlic, crushed
2 tsp Chinese 5 spice
10 star anise
2 thumbs of ginger grated
20ml sesame oil
30ml vegetable oil
Juice of 1 lemon
2 tbsp of white miso paste
4 large potatoes
Ginger and Soy glaze
3 cloves garlic, crushed
1 thumb ginger, diced
60g soft brown sugar
100ml dark soy
100ml sherry or Shaoxing wine or Sake
50ml rice vinegar
2 large tsp hoisin sauce (or plum sauce)
XO sauceThai basilFrench beans
Ramen noodles with miso (cooked to packet instructions) Pak choiRed chilliesSpring onionsCarrotsGingerGarlicCoriander
Chinese pancakes Hoisin sauceSliced cucumberSpring onions
Rice with fried eggBeansproutsCoriander
1. The day before: (can be done on the day) With a very sharp serrated edged knife, score the skin of the pork in a criss-cross fashion at 1cm intervals. In a mixing bowl, combine all the remaining ingredients except the potatoes. Rub the pork with the marinade and massage it into the flesh really well and leave skin side down for 12-24 hours.
2. The next day: Preheat the oven to 160C.
3. Peel the potatoes, cut in half and place them in a roasting dish flat side down, lay the pork over the top, then pour over the remaining marinade and pour a half a cup of water in the bottom of the tray. Cover with some greaseproof paper and then foil and cook in the oven for 3 hours.
4. Take the pork from the oven, remove the foil & greaseproof and discard. Increase the temperature of the oven to 180C. Cook for a further 90 minutes until the skin is crisp. Remove from the oven and leave to rest for 20 minutes.
5. Meanwhile, to make the glaze, place all the ingredients in a pot and bring to the boil and simmer to a glaze.
6. To serve, you can simply slice between the bones into large pieces (it's easier to cut from the bone side) or remove the bones from the pork and cut into portions, or serve whole.
7. Cover the glaze over the pork and serve with any of the suggestions.