Warm up your weekend with this Slow-Roasted Pork Belly with Spinach recipe, perfect for entertaining. Serve with plenty of boiled rice, spinach and hoisin sauce for dipping.
Slow-Roasted Pork Belly with Spinach
Serves 4
1 cinnamon stick
2 star anise
2 dried chillies
1 tsp five spice
¼ cup sea salt
1.2kg pork belly, skin on
4 tbsp peanut oil
2 bird’s-eye chilli, chopped
1 garlic clove, chopped
1 bunch water spinach, washed
steamed rice, to serve
hoisin sauce, to serve
Method:
Preheat oven to 160°C. Place cinnamon, star anise, and dried chillies in a frying pan over medium heat and cook for 2-3 minutes, or until aromatic. Place mixture in a small blender along with five spice and sea salt; pulse until well combined.
Rub pork belly with half of the oil, then cover all over with salt mixture. Place pork in a baking dish skin side down and cook for 90 minutes. Remove and turn pork skin side up.
Increase oven temperature to 200°C and cook for another 30 minutes or until skin is crisp.
To make spinach, heat remaining oil in a large frying pan over medium heat. Add bird’s-eye chilli and garlic and cook for 1-2 minutes. Add water spinach and stir-fry for another minute, or until just wilted.
Slice pork and serve alongside water spinach, steamed rice, and hoisin sauce.
Smart Tip:
To help get the pork skin to crackle, score it before cooking, in parallel stripes no more than 5mm apart.
Try some of our other delicious Pork Belly dishes:
