less than 30 mins
1 to 2 hours
Irresistible slow-roasted pork belly is given a light touch with Chinese flavours and a fresh salad. A wonderful way to serve pork in the summertime.
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Preheat the oven to 200C/400F/Gas 6.
For the pork, score the skin with a sharp knife in ½cm/¼in lines. Season generously on both sides with salt, rubbing the salt well into the scored skin.
Turn the belly skin-side down and season the flesh side with one teaspoon of Chinese five-spice.
Put the ginger, garlic and spring onions into a casserole dish or roasting tin and lay the pork belly on top.
Bake for one hour, then lower the temperature to 170C/325F/Gas 4 and cook for another hour.
If the pork belly catches in the pan, add a tablespoon of water and tablespoon of soy sauce.
For the dressing, whisk together all the dressing ingredients.
For the salad, combine all the salad ingredients in a bowl and toss to combine.
To serve, place the salad on four plates. Slice the pork and it serve on top of the salad. Drizzle over a little dressing (1-2 tablespoons per serving) to finish.
Andre Queiroz and Anderson Queiroz
Chefs: Put Your Menu Where Your Mouth Is
14. Brighton Food and Drink Festival
Recipes from this episode