Five-Spice Pork Belly from Mighty Spice Express Cookbook by John Gregory-Smith
Mustard is a classic accompaniment to crispy pork belly in Hong Kong – it works well and cuts through the richness of the meat. Get your butcher or supermarket meat-counter assistant to score the...
Ingredients
- 4 tsp chinese five-spice powder
- 250 g/9 oz/1¼ cups jasmine rice
- sea salt
- 1.25kg/2lb 12 oz piece pork belly, skin scored
- 200 g/7 oz pak choi
- ¼ tsp chilli powder
- 1 garlic clove
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tsp ground Sichuan pepper
- 85 g/3 oz/scant ⅓ cup French mustard
- 2 tbsp clear honey
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