Sichuan Roast Pork Belly
Sichuan Roast Pork Belly
Try this quick and easy roast pork recipe by Andi Oliver from The Big Eat with Ching
  • Difficulty Level Moderate
  • Technique Roasting
  • Preparation Time 3 hours
  • Cooking Time 20 minutes
  • Yield 4 servings
  • 1.2 kilograms Pork belly
  • 5 Garlic cloves, chopped
  • 20 grams five spice
  • 15 grams brown sugar
  • 1 large red Chilli
  • 500 millilitres Shaoxing wine
  • 4 Star Anise
  • 50 millilitres Rapeseed oil
  • 75 grams butter
  • For the crackling:
  • 20 grams Fennel seeds
  • 100 grams sea salt
  • For the buttered rice:
  • 300 grams Jasmine rice
  • 600 millilitres Chicken stock
  • Zest and juice of 1 Lime
  • 100 grams butter
  • 50 grams finely chopped flat leaf Parsley
  • 50 grams finely chopped Chives
  • 50 grams spring Onions, finely sliced
  • For the herb salad:
  • Baby bok choy
  • Coriander
  • Flat-leaf Parsley
  • Lambs Lettuce
  • Lime juice
  • Olive oil
  • Rock salt
  1. In a bowl combine the 5 spice, chilli, brown sugar, garlic and rapeseed oil
  2. Pierce the flesh of the joint and then rub all the spices into the flesh, not the skin
  3. In a spice blender, whizz up the fennel seeds and salt and rub it into the dry skin of the belly
  4. Leave it to marinade for a couple of hours minimum
  5. Preheat the oven to 220 degrees Centigrade and add the shaoxing wine and 4 star anise to the base of a roasting tin and place the joint on a rack over the wine and spice
  6. Roast the belly in the fierce heat for about 15 minutes to get your crackling going, then turn it down to around 150 degrees Centigrade for a further 2-3 hours
  7. When the joint is tender, remove it from the oven and let it rest before carving
  8. When you are ready to serve, place the roasting pan on the hob over a medium/high heat and bubble up all the delicious juices and wine with the butter until it’s thickened enough to be your gravy
  9. Place the rice and the stock in a saucepan with a pinch of salt and gently cook it over a low heat for around 20 minutes, until it’s steamed and fluffy and all the stock has been absorbed
  10. Add the butter, lime juice and zest and finish with the herbs and spring onion
  11. To make the salad, simply combine all the leaves and roughly torn herbs, dress it with some lime juice, a splash of oil and the salt crystals and serve

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