Pork Belly
This Pork Belly recipe is a quick and easy way to prepare the dish that everyone wants in their belly.
Ingredients
- 500 grams pork belly, skin on
- 1 tablespoons olive oil
- 1 teaspoons salt
- 2 teaspoons chinese five spice
- 1 cup chicken stock
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons sesame oil
- 1 tablespoons fresh ginger
- 2 heads shanghai bok choy
- 1 head pak choy
- 1 cup wong bok
- 500 grams pork belly, skin on
- 1 tablespoons olive oil
- 1 teaspoons salt
- 2 teaspoons chinese five spice
- 1 cup chicken stock
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons water
- 2 tablespoons sesame seeds, toasted
- 2 teaspoons sesame oil
- 1 tablespoons fresh ginger
- 2 heads shanghai bok choy
- 1 head pak choy
- 1 cup wong bok
- Step 1 of 6Preheat an oven to 150°C (130°C fan-forced).
- Step 2 of 6Place the pork into an ovenproof baking dish. Score the skin with a sharp knife 1cm apart. Rub the skin with oil and sprinkle with salt. Rub the five spice all over the meat. Pour the chicken stock around the outside. Cover with tinfoil and place into the oven for 2 hours.
- Step 3 of 6Remove the tinfoil. Turn the oven to 200C (180C fan-forced). Continue to cook for 40 minutes.
- Step 4 of 6When the pork is cooked, turn the oven setting to grill and finish the crackle of the skin. This will take about 4 minutes and will puff and swell. Watch closely so it doesn't burn. You can rotate the pork carefully to expose as much of the skin to the direct heat as possible. Remove and allow to rest for 10 minutes.
- Step 5 of 6Combine the hoisin, soy, water and sesame seeds in a small jug. Heat the sesame oil in a large frying pan. Add the ginger then the bok choy, pak choy and wong bok, cooking for a few minutes to soften. Pour the hoisin mixture over the vegetables, stirring through to coat.
- Step 6 of 6Slice the pork into 1cm pieces. Serve hot on the vegetables and sprinkle with extra sesame seeds.
Method
- Step 1 of 6Preheat an oven to 150°C (130°C fan-forced).
- Step 2 of 6Place the pork into an ovenproof baking dish. Score the skin with a sharp knife 1cm apart. Rub the skin with oil and sprinkle with salt. Rub the five spice all over the meat. Pour the chicken stock around the outside. Cover with tinfoil and place into the oven for 2 hours.
- Step 3 of 6Remove the tinfoil. Turn the oven to 200C (180C fan-forced). Continue to cook for 40 minutes.
- Step 4 of 6When the pork is cooked, turn the oven setting to grill and finish the crackle of the skin. This will take about 4 minutes and will puff and swell. Watch closely so it doesn't burn. You can rotate the pork carefully to expose as much of the skin to the direct heat as possible. Remove and allow to rest for 10 minutes.
- Step 5 of 6Combine the hoisin, soy, water and sesame seeds in a small jug. Heat the sesame oil in a large frying pan. Add the ginger then the bok choy, pak choy and wong bok, cooking for a few minutes to soften. Pour the hoisin mixture over the vegetables, stirring through to coat.
- Step 6 of 6Slice the pork into 1cm pieces. Serve hot on the vegetables and sprinkle with extra sesame seeds.
Nutrition per serving
2564 Kilojoules
Protein26 grams
Fat52 grams
Carbs9 grams
Sugars8 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat an oven to 150°C (130°C fan-forced).
- Step 2 of 6Place the pork into an ovenproof baking dish. Score the skin with a sharp knife 1cm apart. Rub the skin with oil and sprinkle with salt. Rub the five spice all over the meat. Pour the chicken stock around the outside. Cover with tinfoil and place into the oven for 2 hours.
- Step 3 of 6Remove the tinfoil. Turn the oven to 200C (180C fan-forced). Continue to cook for 40 minutes.
- Step 4 of 6When the pork is cooked, turn the oven setting to grill and finish the crackle of the skin. This will take about 4 minutes and will puff and swell. Watch closely so it doesn't burn. You can rotate the pork carefully to expose as much of the skin to the direct heat as possible. Remove and allow to rest for 10 minutes.
- Step 5 of 6Combine the hoisin, soy, water and sesame seeds in a small jug. Heat the sesame oil in a large frying pan. Add the ginger then the bok choy, pak choy and wong bok, cooking for a few minutes to soften. Pour the hoisin mixture over the vegetables, stirring through to coat.
- Step 6 of 6Slice the pork into 1cm pieces. Serve hot on the vegetables and sprinkle with extra sesame seeds.