Ingredients

• 1.5 kg/3lb 5oz boneless pork belly
• with rind
• 4 tbsp coarse sea salt
• 2 tbsp ground roasted Sichuan peppercorns
• 2 tsp freshly ground white pepper
• 2 tbsp Chinese five-spice powder
• 1 tbsp caster sugar
• 2 tbsp vegetable oil
• 4 spring onions
• finely sliced
• 150g/5½oz mangetout
• finely sliced
• 4 heads bok choi
• roots removed
• leaves separated
• 1 red chilli
• deseeded and julienned
• 2 tbsp soy sauce
• 1 tbsp sesame oil

Directions

• For the crisp pork belly
• pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes. Insert a meat hook into the meat to secure it.
• Bring a large pan of water to a boil and
• using a large ladle
• pour the hot water over the rind side of the pork several times. This is best done suspending the pork above the sink. Set the pork belly aside.
• Heat a wok until it is hot
• then add the salt
• both peppers
• five-spice powder and sugar and stir fry the mixture for three minutes. Allow the mixture to cool slightly.
• When the mixture is cool enough to handle
• rub it into the flesh side of the pork. Hang the meat to dry for eight hours or overnight in a cool place or in front of a fan. Alternatively
• place the meat on a wire rack set above a roasting tin.
• Preheat the oven to 200C/400F/Gas 6. 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/350F/Gas 4 and continue to roast for two hours. Turn the oven back up to 230C/450F/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
• For the Chinese greens
• heat a wok and add the oil. Once hot
• add the spring onions cook for 1-2 minutes. Add the mangetout
• bok choi
• chilli and three tablespoons of water and cook for a further 2-3 minutes.
• Add the soy sauce and sesame oil and mix to coat the vegetables.
• To serve
• carve the pork into bite-sized pieces
• arrange on a platter and serve with the Chinese greens.