Ingredients
- 5 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp Chinese five spice
- 2 tbsp rice wine vinegar
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 thumb-sized piece of ginger, finely grated
- 2 garlic cloves, grated
- 1 tbsp sesame oil
- 600g piece of boneless pork belly, skin off
- 1 tbsp vegetable oil
- 120ml water
- 1 head bok choi, base removed
- 1 red chilli, sliced
- Splash of soy sauce
- Sesame seeds, toasted, to garnish
- Fresh coriander, to garnish
- Steamed rice, to serve alongside
- Start by making the marinade. Add the soy sauce, hoisin sauce, five spice, vinegar, honey, brown sugar, ginger, garlic and sesame oil to a bowl and mix together well.
- Place the piece of pork belly in a large shallow dish and spoon on 2-3 tbsp of the marinade, making sure to brush all of the pork with it. Wrap the dish in clingfilm and place in the fridge for 8 hours. Keep the rest of the marinade in the fridge to be used later to cook the pork in.
- Remove the pork from the fridge after 8 hours and heat a frying pan. Add the vegetable oil and then the pork belly. Cook on a medium heat for two minutes on each side, and one minute on the edges, just until gently browned, then remove from the pan.
- Place a pot on the heat and add the reserved marinade and any juices from the frying pan. Bring to a simmer, stirring to dissolve the sugar and honey. Place the pork belly into the pot and add the water. When the liquid begins to boil, reduce the heat right down to low and place a lid on the pot. Cook gently on a low heat for 2 hours.
- Remove the pork belly from the pot after 2 hours and place on a plate. Increase the heat in the pot to medium so the liquid boils. Allow to reduce by about half and thicken slightly, then place the pork belly back into the pot. Spoon the sauce over the pork belly regularly for around 10 minutes, or until the sauce has reduced and become syrup-like. Then remove from the heat and allow to cool for 5-10 minutes.
- While the pork is resting, place a non-stick pan on the heat and add some oil. Add the bok choi leaves and sliced red chilli and cook on a high heat for 2 minutes, stirring regularly. Season with salt and a splash of soy sauce, then remove from the heat.
- Place the pork belly on to a chopping board and spoon on some more of the sauce. Garnish with toasted sesame seeds and chopped coriander, then slice into thick pieces and serve with the fried bok choy, steamed rice and any remaining sauce.
