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Roast pork belly with bok choy
Get ‘cracking’ and whip up this delicious, crispy pork belly that is sure to become a family fave. It only takes 10 minutes to prep, and the fragrant orange and five-spice sauce is bursting with flavour. Serve with bok choy and rice or noodles to enhance this Asian fusion favourite.
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Ingredients
- 700 - 900 g pork belly, skin on and scored
- 2 Tbsp olive oil
- 1 Tbsp Chinese five spice
- ¼ cup orange juice
- 1/3 cup soy sauce
- ¼ cup honey
- ¼ cup rice wine vinegar
- 1 clove garlic, crushed
- 2 bunches bok choy
Replace the orange juice with pineapple juice and use Shanghai bok choy for a milder taste.
Method
- Preheat oven to 220°C. Place the pork belly, skin side up on a baking tray lined with baking paper. Massage the oil into the skin. Sprinkle over five spice and season with salt.
- Roast the pork belly on the top shelf of the oven for 30 minutes until the skin is crispy. Reduce oven temperature to 180°C.
- While the pork is roasting, whisk together orange juice, soy sauce, honey, vinegar and garlic in a bowl.
- Remove the pork belly from the oven and place it in a deep baking dish. Pour the orange mixture around the base of the pork, avoiding the crackling. Return the pork to the oven and cook for a further 30 minutes until the pork is cooked through.
- Remove the pork from the oven and allow it to stand for 10 minutes.
- Bring a large pot of water to the boil. Add the bok choy and cook for 1-2 minutes. Drain.
- To serve: Pour the pork juices equally into serving bowls, top with the bok choy and sliced belly pork and serve with rice or rice noodles.
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Reviews (2)
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
My family love this recipe. It is always a hit! I drop my son Max off to football and can make this recipe and have the kitchen clean by the time I pick him up. A hump day favourite
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