Roast Pork Belly With Five-Spice Rub

A Nigel Slater recipe, put here for safe keeping. Serve with steamed rice.

• Ready In: 6 hrs
• Serves: 4

Ingredients

• 1 3⁄4 kg  pork belly, bones left in and scored

• Spice Rub

• 3  garlic cloves
• 1  teaspoon black peppercorns
• 1  tablespoon sea salt
• 2  teaspoons five-spice powder

• For the greens

• 3  cups bok choy or 3  cups  other fresh greens
• 1  tablespoon  peanut oil
• 2  tablespoons oyster sauce

Directions

1. Wipe the meat with kitchen towel to remove any moisture.
2. Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.
3. Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.
4. Cover the dish and leave in a cool place for at least 4 hours.
5. Set the oven at 220°C.
6. Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.
7. Check the juices run clear and if not roast a little longer.
8. If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.
9. Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.
10. Cook the greens in boiling water for 3-4 minutes until tender but still crisp.
11. Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.
12. Bring to a boil and tip in the greens, turn off the heat and over.
13. Carve the pork along the bones.
14. Serve with greens and rice.