OK, so I have dropped the ball BIG time with my whole ‘four part Asian cooking’ thing. But I promise I saved the best for last and that THIS meal will make up for it.
As you know, my time in Oz taught me an appreciation of Asian food but the thing that I just can’t do without (and might I add, the best hangover food ever) is Pork Belly! This recipe is well worth the 2.15 hours it takes to cook it. So here it is:
Ingredients (serves 4)
1 kg piece pork belly (no bones but with skin)
1 1/2 cups chicken stock
2 tbsp Soy sauce
1 tbsp Fish sauce
1 tbsp rice wine vinegar
2 cinnamon stick
2 star anise
2 cardamom seeds
3 bay leaves
3 large garlic cloves
2 tbsp Oyster Sauce
1 tbsp of Szechuan pepper kernels
3 bunches bok choy, ends trimmed
Steamed jasmine rice, to serve
1. Preheat oven to 160°C. Place all the stock, sauces (except the Oyster sauce), one of the garlic cloves, crushed and spices in a roasting pan (one that fits a grill rack on top).
2. Use a small sharp knife to score the skin of the pork. Wash with hot water (skin side up) and then cover the skin with salt and pepper. Place on the rack that sits on the pan.
3. Cover with heavy duty tin foil and roast, basting occasionally, for an hour and a half.
4. Remove the foil and roast for a further 30 minutes or until meat is tender. Then blast the pork under the grill for about 5-10 minutes until you get that nice crispy crackling effect.
5. While it’s crisping, add sesame oil to a hot wok and chuck in the bok choy and sliced garlic cloves. Stir fry a little and then add the Oyster sauce, once the leaves start to wilt you know it’s ready.
6. Remove from the pork from the oven and set aside to cool slightly (while under the cover tin foil).
7. Serve the pork cut up into 1cm thick strips on a bed of rice and bok choy.