Slow-cooked five-spice pork belly with chinese broccoli

INGREDIENTS

1.2kg pork belly

2 tablespoons sea salt

1 teaspoons five-spice powder

375ml chicken stock

3 tablespoons dark soy sauce

2 tablespoons shaoxing rice wine

1 tablespoon soft brown sugar

1 orange, zested

1/2 cinnamon stick

1 star anise

1 teaspoon sichuan peppercorns

steamed jasmine rice, to serve

CHINESE BROCCOLI

2 tablespoons chicken stock

1 tablespoon kecap manis

1 teaspoon cornflour

1 tablespoon vegetable oil

1 garlic clove, thinly sliced

2.5cm piece ginger, peeled and finely shredded

2 bunches chinese broccoli, trimmed and cut in half

METHOD

Score the pork skin at 2.5 cm intervals. Combine the salt and five-spice powder and rub over the skin. Refrigerate for 1 hour.

Preheat the oven to 160°C.

Place the pork, skin-side up, in a baking tin. Combine the 1 1/2 cups of stock and the remaining ingredients except the rice in a bowl and pour into the tray. Cover with foil and cook in the oven for 1 1/2 hours.

Uncover the pork. Increase the oven temperature to 200°C and cook for a further 30 minutes, or until the skin is crisp and the flesh tender. If the skin has not crisped sufficiently, place the pork under a griller (broiler) on high heat for a few minutes. Watch it carefully as it can burn easily. Set aside for 10 minutes, to rest.

Meanwhile, to prepare the Chinese broccoli, combine the 2 tablespoons of stock, kecap manis and corn flour in a small bowl.

Preheat a wok over high heat. Add the oil and swirl to coat. Add the garlic and ginger and cook for 10 seconds, or until fragrant. Add the broccoli and stir-fry for 1–2 minutes, or until the leaves are limp. Pour in the stock mixture and cook for a further minute, then toss to coat.

Remove the pork from its braising liquid and thickly slice. Serve with stir-fried Chinese broccoli and steamed jasmine rice.

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