Crisp Pork Belly with Chinese Greens

Crisp pork belly seasoned with Chinese spices, slow-roasted until tender, and served alongside stir-fried spring onions, mangetout, and bok choi.

Chinese High Protein Dairy Free Pork Belly Ken Hom

Estimated Nutrition

Calories

1064.1

kcal / serving

4256.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

95.6g

per serving

382.4 g total

Protein

39.6g

per serving

158.2 g total

Cook Time

155

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Soy Sauce

Meat

1.5

Pork Belly

boneless, with rind

NutsSeeds

tbsp

Sea Salt

coarse

tbsp

Sichuan Peppercorns

ground roasted

tsp

White Pepper

freshly ground

tbsp

Chinese Five-Spice Powder

OilsFats

tbsp

Vegetable Oil

tbsp

Sesame Oil

Vegetables

stalk

Spring Onion

finely sliced

150

Mangetout

finely sliced

head

Bok Choi

roots removed, leaves separated

piece

Red Chilli

deseeded and julienned

Method

Pour boiling water over the rind side of the pork several times.

Pierce the pork rind side thoroughly with a sharp fork or knife.

Carve the pork into bite-sized pieces and serve with the greens.

Toss the vegetables with soy sauce and sesame oil.

Stir fry spring onions in hot oil, then add mangetout, bok choi, chilli, and water.

Reduce heat to 180°C for two hours, then roast at 230°C for 15 minutes.

Roast pork rind-side up at 200°C over a water-filled pan for 20 minutes.

Rub the cooled spice mixture into the flesh side of the pork and dry overnight.

Stir fry the salt, peppers, five-spice, and sugar in a wok for three minutes.