Five-Spice Pork Belly

Let's Cook

1. Step 1.

   Preheat the oven to 250°C/500°F/Gas 9. Cut the 1.25kg pork belly into 2 pieces to help it cook quicker, and place both pieces skin-side up in a roasting tin. Rub the skin with 4 tsp Chinese five-spice powder, 1 tsp ground Sichuan pepper, and a generous pinch of salt. Put the tin in the oven, immediately reduce the heat to 220°C/425°F/Gas 7, and roast for 30–35 minutes until the pork is cooked through and the skin is very crispy.

2. Step 2.

   While the pork roasts, make the dipping sauce. In a serving bowl, combine 3 tbsp soy sauce, 2 tbsp water, 1 tbsp rice wine vinegar, 2 tbsp clear honey, ¼ tsp chilli powder, and 1 crushed garlic clove. Whisk together, then cover and set aside to let the flavours develop.

3. Step 3.

   Cook 250g jasmine rice in boiling water for 10–12 minutes until soft, or according to package directions. Drain the rice in a colander. Pour boiling water into the empty saucepan to a depth of 2.5cm/1in and heat over low heat. Place the colander with the rice over the pan and let it steam gently until ready to serve.

4. Step 4.

   When the pork has cooked for 25 minutes, put the quartered 200g pak choi into a steamer and steam over high heat for 5 minutes, or until just tender. Divide the sticky rice among four serving bowls and transfer 85g French mustard to a serving dish. Carve the pork and serve with the rice, pak choi, dipping sauce, and mustard.