Roast Pork Belly with Pak Choi

Ingredients

1kg boneless pork belly, with rind

4 tbsp coarse sea salt

2 tbsp ground roasted Sichuan peppercorns

2 tsp freshly ground white pepper

2 bunches of Pak choi

2 tbsp five-spice powder

3 tbsp caster sugar

1 tbsp sesame oil

1 tbsp light soy sauce

1 tbsp oyster sauce

Preparation

Mix the Chinese five-spice powder, sugar, honey and soy sauce together in a small bowl. 

Rub it into the flesh side of the pork.

Place place the meat on a wire rack set above a roasting tin and allow to dry for eight hours or overnight.

Preheat the oven to 200C. Place the pork on a wire rack, rind side up, over a deep roasting pan filled about one third with water and roast for 20 minutes.Reduce the heat to 180C and continue to roast for two hours. Turn the oven back up to 230C and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.

Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.

Heat the groundnut oil in a large wok over a medium heat and add garlic .

Add the pak choi and stir-fry for 1 minute until coated and clamp a pan lid over them.

Mix together the oyster sauce, soy sauce and sesame oil. Pour into the wok and stir until the sauce coats the pak choi.

Serve the pork carved into large cubes with the pak choi.