Chinese Pork Belly with Asian Greens. A wholesome recipe of slow-baked pork belly, cooked in fresh orange juice, soy and honey, served with crunchy bok choy.
Chinese Pork Belly with Asian Greens
In season ingredients: Oranges & bok choy
1 tbsp sea salt flakes
2 tsp Chinese five-spice powder
2 tsp vegetable oil
1.6kg pork belly
2 large oranges
¾ cup Chinese rice wine
½ cup Kikkoman Naturally Brewed Soy Sauce
1/3 cup honey
¼ cup rice wine vinegar
5 whole star anise
4cm piece fresh ginger, peeled and thinly sliced
3 garlic cloves, sliced
½ tsp white pepper
2 bunches baby bok choy, trimmed
steamed rice, to serve (optional)
1 Preheat oven to 240C. Line a baking tray with baking paper. Combine salt and five-spice in a small bowl. Rub oil over pork skin and sprinkle with salt mixture. Rub salt mixture into pork. Put pork on prepared baking tray. Roast pork on top shelf in oven for 30–40 minutes or until skin is crisp and golden. Reduce oven to 180C.
2 Remove 2 long pieces of orange rind from oranges. Remove all pith. Juice oranges. Combine ¾ cup orange juice, orange rind, rice wine, soy sauce, honey, vinegar, star anise, ginger, garlic and pepper in a bowl. Pour mixture into a large ovenproof baking dish. Transfer pork to baking dish. Put in oven and bake for 30–40 minutes or until pork is cooked through. Transfer pork to a chopping board. Stand for 10 minutes before slicing into pieces.
3 Bring 3 cups water to the boil in a wok. Add bok choy and cook for 2 minutes or until just tender and bright green. Drain. Put bok choy in a bowl.
Spoon pork cooking liquid into shallow bowls. Top with bok choy and sliced pork. Serve with rice (optional).