When it comes to flavourful meat, there is just no substitute for marinating. We left this belly of pork sitting for 48 hours in soy, garlic, sesame oil, Chinese five spice, dried chilli flakes & salt. It paid off.
Be sure to check out the mean sandwich we rustled up with the leftovers later in the week.
Asian pork belly with peach salsa and Chinese greens
Pork belly 1 - 1.5kg
Pak choi 2 -3 stalks
Chinese greens 2 - 3 leaves
Garlic 3 cloves
Light soy sauce 2 tbsp
Sesame oil/groundnut oil 1 tbsp
Salt 2 tsp
Dried chilli flakes half tsp
Chinese five spice lightly heaped tsp
Spring onions 2
Small red chilli
Cherry tomatoes 8
Coriander small bunch
Juice of 2 limes
Olive oil 3 tbsp
How to cook
Put the pork in a glass dish. Peel and crush the garlic to a paste, stirring in soy, oil, salt, chilli flakes and five spice. Spread over the skin and underside of the pork and leave to marinate for as long as you can bare. We had ours sitting in the fridge for 2 nights - but 4 hours would do the job.
Set oven at 220C. Place pork in a roasting tin, cook skin side up for 20-25 mins. Lower to 200C and cook for a further 40-50 mins, until the skin is dark and crisp. Leave to rest for 10 mins before carving.
Trim and finely chop spring onions. Finely chop the chilli. Peel, stone and finely chop the peaches and tomatoes, along with the coriander. Toss gently, and dress with the lime juice and olive oil.
Flash fry the pak choi and Chinese greens in some garlic and sesame oil for 5 mins.
Serve a slab of Asian pork belly on a bed of garlic-y vegetables and a dollop of peach salsa (or serve in a side jar for a hipster touch).