Sichuan Roast Pork Belly

  • 1.2kg pork belly
  • 5 garlic cloves, chopped
  • 20g Chinese five spice
  • 15g brown sugar
  • 1 large red chilli
  • 500ml shaoxing rice wine
  • 4 star anise
  • 50ml rapeseed oil
  • 75g butter
  • For the crackling
  • 20g fennel seeds
  • 100g sea salt
  • For the buttered rice
  • 300g jasmine rice
  • 600ml chicken stock
  • Zest and juice of 1 lime
  • 100g butter
  • 50g finely chopped flat leaf parsley
  • 50g finely chopped chives
  • 50g spring onions, finely sliced
  • For the herb salad
  • Baby bok choy
  • Coriander
  • Flat-leaf parsley
  • Lambs lettuce
  • Lime juice
  • Olive oil
  • Rock salt

1. In a bowl combine the 5 spice, chilli, brown sugar, garlic and rapeseed oil. Pierce the flesh of the joint and then rub all the spices into the flesh, not the skin. In a spice blender, whizz up the fennel seeds and salt and rub it into the dry skin of the belly. Leave it to marinade for a couple of hours minimum.

2. Preheat the oven to 220°C and add the shaoxing wine and 4 star anise to the base of a roasting tin and place the joint on a rack over the wine and spice.

3. Roast the belly in the fierce heat for about 15 minutes to get your crackling going, then turn it down to around 150 degrees Centigrade for a further 2-3 hours.

4. When the joint is tender, remove it from the oven and let it rest before carving.

5. When you are ready to serve, place the roasting pan on the hob over a medium/high heat and bubble up all the delicious juices and wine with the butter until it’s thickened enough to be your gravy.

6. Place the rice and the stock in a saucepan with a pinch of salt and gently cook it over a low heat for around 20 minutes, until it’s steamed and fluffy and all the stock has been absorbed. Add the butter, lime juice and zest and finish with the herbs and spring onion.

7. To make the salad, simply combine all the leaves and roughly torn herbs, dress it with some lime juice, a splash of oil and the salt crystals and serve.

Recipe courtesy of Andi Oliver.

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