Five spice belly pork with Asian greens


Left overnight for the spice rub to work it’s magic, this tender pork belly is served with zingy fresh greens.


For the pork

For the greens

  • 2 tbsp sunflower oil
  • 2 pak choi, cut into quarters
  • 500g/1lb 2oz mixed Asian greens (gai lan, choy sum, Chinese leaf, mustard greens, watercress, kale)
  • 2cm/1in piece fresh ginger, peeled and cut into thin strips
  • 4 spring onions, sliced

For the dressing

To serve