Ingredients

• 1 tsp sea salt
• 1 stalk lemongrass
• bruised
• halved lengthways
• finely chopped
• 2 pinches freshly ground white pepper
• 2 pinches Chinese five-spice powder
• 4 new season garlic cloves
• crushed
• 3cm/1¼in fresh ginger
• peeled
• chopped
• 2 red chillies
• seeds and pith removed
• finely chopped
• 1kg/2lb 2oz pork belly
• ribs removed
• 2 tbsp rapeseed oil
• soy sauce
• to taste
• sesame oil
• to taste
• 350g/12oz spring pointed cabbage cut into 0.5cm/¼in slices
• 20g/¾oz unsalted butter
• pinch sea salt
• pinch freshly ground black pepper

Directions

• For the pork belly
• mix the salt
• lemongrass
• spices
• garlic
• ginger and red chillies together in a small bowl
• then rub the marinade into the flesh side of the pork belly.
• Cover with cling film and marinate for at least two hours
• or up to 12 hours
• in the fridge.
• To cook the pork belly sous-vide
• preheat the water bath to 85C/185F. Vacuum-pack the pork belly with the marinade and cook in the water bath for five hours. Remove from the water bath
• remove the pouch and set aside to cool. Strain the cooking liquor through a fine sieve and set aside.
• Press the pork belly between two baking trays with a weight on top to flatten the skin and place in the fridge for 1-2 hours.
• (To cook the pork belly in a conventional oven
• preheat the oven to 150C/300F/Gas 2. Place the pork belly skin-side up in a large ovenproof roasting dish. Add 200ml/7fl oz of water and place over a high heat on the hob until the water boils. Cover with a lid or foil and place in the oven for 2½ hours.Remove from the oven and check that the meat is cooked – if you are able to push the handle of a tablespoon through the belly
• it is done. Alternatively
• use a meat thermometer – the inside of the meat should have reached about 85C/185F. Strain the cooking liquor through a fine sieve and set aside. Allow the meat to cool
• then press between two baking trays with a weight on top to flatten the skin and place in the fridge to chill for 1-2 hours.)
• To finish the pork
• heat the oven to 180C/350F/Gas 4.
• Heat the rapeseed oil in an ovenproof frying pan over a medium heat and gently cook the pork
• skin-side down for 10-15 minutes to crisp the skin
• then transfer to the oven for 10 minutes to warm through.
• Meanwhile
• place the strained cooking liquor in a small saucepan with 200ml/7fl oz water and bring to the boil.
• Season to taste with salt and freshly ground black pepper and a little soy sauce and sesame oil.
• Meanwhile
• for the cabbage
• place the cabbage with the butter
• three tablespoons water
• salt and pepper into a large lidded saucepan.
• Cover with a lid and cook over a medium heat for 5-7 minutes
• or until the cabbage is tender.
• Strain off any excess liquid and set aside with the lid on to keep warm.
• Serve the pork sitting on a bed of cabbage with the hot cooking juices poured over
• or put the whole belly
• the cabbage and the juices in the roasting pot and place in the middle of the table for guests to help themselves.