Ingredients

• 1.5kg/3lb 5oz boneless pork belly
• with rind
• 4 tbsp coarse sea salt
• 2 tsp freshly ground white pepper
• 2 tbsp Chinese five-spice powder
• 1 tbsp caster sugar
• 2 tbsp sunflower oil
• 2 pak choi
• cut into quarters
• 500g/1lb 2oz mixed Asian greens
• 2cm/1in piece fresh ginger
• peeled and cut into thin strips
• 4 spring onions
• sliced
• 5cm/2in piece fresh root ginger
• cut into thin strips
• 2 garlic cloves
• thinly sliced
• 2 long red chillies
• thinly sliced
• 3 tbsp chopped fresh coriander leaves
• 3 tbsp chopped fresh mint
• 3 tbsp palm sugar
• 2 tbsp soy sauce
• 2 tsp fish sauce
• 1 lime
• juice only
• 4 spring onions
• sliced
• 1 red chilli
• sliced

Directions

• To prepare the pork
• pierce the rind side of pork with a sharp fork or knife until the skin is covered with fine holes.
• 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 by a hook
• but you can place it on a wire rack in the sink instead. Set the pork belly aside.
• Heat a wok until it is hot
• then add the salt
• pepper
• five-spice powder and sugar and stir-fry the mixture for 3 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 8 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.
• To cook the pork
• preheat the oven to 200C/180C fan/Gas 6.
• Place the pork on a wire rack
• rind-side up and roast for 20 minutes.
• Reduce the heat to 180C/160C fan/Gas 4 and continue to roast for 2 hours. Turn the oven back up to 230C/210C fan/Gas 8 and cook for 15 minutes. Remove the meat from the oven and allow the pork to cool.
• For the greens
• heat a wok
• once hot
• add the ingredients and cook for 2-3 minutes.
• To make the dressing
• place all the ingredients into a pestle and mortar and pound to a rough paste.
• To serve
• stir the dressing through the wok vegetables and scatter on a large plate. Cut the pork into small squares and dot around the plate. Garnish with the spring onions and chilli.