Roast Pork Belly With Five-Spice Rub

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READY IN: 6hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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