Char sui belly of pork with Chinese greens
Dean Edwards brings us this Asian inspired pork belly recipe served with Chinese greens and cashew nuts.
Ingredients
For the pork
1kg pork belly slices
For the marinade
1 thumb-sized piece fresh ginger, grated5 cloves garlic, crushed4 tbsp hoisin sauce60ml Chinese rice wine or dry sherry30ml soy sauce1tsp Chinese 5 spice1 tbsp sweet chilli sauce1 star anise
For the greens
500g Chinese greens, pak choi or choi sum4 cloves garlic, crushed2 tbsp oil50ml chicken stock1 tbsp soy sauce 3-4 spring onions60g cashew nuts
Method
Mix all of the marinade ingredients in a bowl then place the pork into a large re-sealable freezer bag. Pour over the marinade and star anise and leave to stand overnight or for at least 1 hour.
Remove the pork then place onto a rack set over a large baking tray. Pour in enough water to fill the tray up to 1cm depth then roast in an oven set at 200°c / 180°c fan for 35-40 minutes or until cooked.
Remove from the oven and leave to rest for 5 minutes under foil.
Heat the oil in a wok or frying pan then add garlic and cook for 20-30 seconds before adding the greens. Stir fry for 2-3 minutes before pouring in the stock, this will help steam het greens. Add the soy, spring onion and cashews then toss one final time before serving up with the belly of pork.