Crisp Chinese Pork Belly

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I love pork belly and back in 2021, I cooked Char Siu to celebrate the Lunar New Year and this year, I decided on cooking pork belly again to celebrate the Lunar New Year. This time I cooked the Crisp Chinese Pork Belly from the BBC Good Food website.

Let's get cooking!

Ingredients

500g pork belly slices

2 tsp Chinese five-spice powder.

Dipping Sauce

4 tbsp soy sauce

Small knob fresh root ginger, grated

1 tbsp Thai sweet chilli

1 spring onion, finely chopped

1 Pak Choi, quartered

160g basmati rice

Rub the pork belly slices with the five-spice powder and 1 tsp fine sea salt, then uncovered for about 2 hours.

Preheat your oven to 200C/180C Fan/Gas Mark 6.

Place the pork belly strips in the oven and cook for around 45 minutes.

While the pork belly cooks, you can make your dipping sauce.

In a bowl, mix together the soy sauce, ginger, Thai sweet chilli sauce and spring onion with 2 tbsp of water.

Also while your pork belly is cooking, you can boil some rice, which I boil for 15 minutes on a low heat, as well as frying Pak Choi in butter for about 5-7 minutes, 2-3 minutes on each flat side and 1 minute on the back.

Once everything is cooked, you're ready to serve and enjoy.

I loved this dish, it was really nice and full of flavour, even Skye seemed to be a fan.

It was really easy to cook, so perfect for any novice cook, there isn't too much time to prepare and cook everything as most items can be placed to cook on their own like the rice and pork belly, meaning you're not standing over a hot pan for ages.

Even the dipping sauce is quick and easy to make.

If you would like to follow the original recipe I took this dish from, then head over to the BBC's Good Food Crisp Chinese Pork recipe page. There you will see the changes I made.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye