Keyword Asian, chinese five spice, one pan meal, pork, pork belly, slow cooking, stir-fry
Prep Time 5 minutesminutes
Cook Time 2 hourshours
Marinating 1 dayday
Total Time 1 dayday2 hourshours5 minutesminutes
Servings 8people
Cost £
Ingredients
1.5kgpork belly, skin on - cut into 8 equal squares
3tspChinese five spice powder
6 cm fresh ginger, grated
2star anise
100mlsoy sauce
1/2 tspfish sauce
4garlic cloves, crushed, peeled, diced
cinnamon stick, broken in half
150mlvegetable stock
1bunch of fresh coriander and chives, chopped
Instructions
Marinade 24 hours ahead
Place the 8 pieces of pork into a tray with sides and then add the five spice, star anise, soy sauce, fish sauce, garlic, cinnamon, and stock. Mix the pork so well coated and place in the fridge covered for 24 hrs - turn as frequently as reasonable.
In a pan that will hold the pork in a single layer, heat 100ml of water, then add the pork skin side down. Bring to a boil and then cover and cook on the lowest possible heat for 50 mins.
After 5o mins, turn the pork and add enough water to come halfway up the meat. Cover and cook very gently for another 50 mins. Add more water if necessary.
Serving: make a stir fry with rice, place on a large serving dish and place the pork on top, then sprinkle with chives and coriander.