Chinese pork belly recipe, long and foody.

Here, as I can't be arsed doing it any other way.

Ingredients, to serve 4-6:

1*1.5 kg piece thick pork belly, with rind
1 tablespoon Sichuan peppercorns
1 teaspoon black peppercorns
2 tablespoons Malden sea salt flakes
2 teaspoons five spice powder
2 teaspoons caster sugar
1 quantity steamed greens in oyster sauce (see separate recipe detailed
afterwards)
steamed rice (see second separate recipe detailed further after!)


Spike the skin of the pork with a fine skewer or larding needle as many
times as you can, going through into the fat but not so deep that you go
into the flesh. Then pour a kettle full of hot water over the skin, leave to
drain and then dry it off well.

Heat a dry, heavy based frying pan over a high heat. Add the Sichuan and
black peppercorns and shake them around for a few seconds until they darken
slightly and start to smell aromatic. transfer them to a spice grinder and
grind to a fine powder. Tip them into a bowl and stir in the sea-salt, five
spice powder and sugar.

Turn the pork flesh side up on a tray and rub the flesh all ver with the
spice mixture. Set aside and leave to cool for 8 hours or overnight.

Preheat oven to 200c/400f/gas 6. Turn pork skin-side up and place on a rack
resting on top of a roasting tin full of water. Roast the pork for 15 mins,
then lower oven temp to 180c/350f/gas 4 and roast for a further 2hours,
topping up the water in the roasting tin now and then when necessary.

Increase oven temp once more to 230c/450f/gas 8 and continue to roast the
pork for a further 15 ins. Then remove from oven and leave it to cool. It's
best served warm

Cut the pork into bite-sized pieces and arrange them on a warmed platter.
Serve with the chinese greens in oyster sauce and steamed rice.



Steamed chinese greens:
cut 8-12 small heads of pak choi lengthways into quarters and place in an
opened-out petal steamer.Lower into a shallow pan containing about 1 cm of
simmering water, cover and steam for about 3-4 mins or until tender.
Meanwhile, mix together 2 teaspoons of sunflower oil, 1 teaspoon sesame oil,
4 tablespoons oyster sauce and one tablespoon of dark soy sauce in a small
pan and leave to warm through over a low heat. Transfer the pak choi to a
warmed serving plate, spoon over the sauce and serve.

Steamed riceRinse 350gm of long grain or basmati rice in cold water until
the water runs relatively clear. Drain, tip into a 20 cm heavy-based
saucepan and add 1/2 teaspoon of salt and 600 ml of boiling water. Quickly
bring back to the boil, stir once, cover with a tight-fitting lid and reduce
the heat to low. Cook basmati rice for 10 mins, ling grain for 15. Uncover,
fluff up the grains with a fork and serve.

 

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