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CHINESE FIVE-SPICE PORK BELLY

Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.

SERVES 6

2kg (4½lb) pork belly, fat scored horizontally

3 tbsp rapeseed oil

1–2 tsp Chinese five-spice powder

2 garlic bulbs, peeled and sliced in half horizontally

1 large onion, peeled and cut into thick slices horizontally

Sea salt

Asian Greens and sugar snap peas, to serve

Preheat the oven to 160°C (325°F), Gas Mark 3. Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt.

Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, flesh-side down. Pour in a few tablespoons of water. Cover with tinfoil and put the roasting tin in the oven and cook for 2½–3 hours.

Turn up the oven to 220°C (425°F), Gas Mark 7, remove the tinfoil and cook the pork for a further 15–20 minutes until the skin is crispy. Carve into thick slices and serve with wilted Asian greens and sugar snap peas.