Chinese-spiced roasted pork belly | Women's Weekly Food
Tender roast pork belly is delicious cooked in Asian spices and served with a reduction of the cooking sauces.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Asian-spiced roasted pork belly
- 1 kilogram pork belly, skin on, boned
- 1/2 cup (125ml) chinese cooking wine
- 1/4 cup (60ml) soy sauce
- 1 tablespoon tamarind concentrate
- 2 tablespoons honey
- 1/2 teaspoon sesame oil
- 4 centimetre piece fresh ginger (20g), chopped finely
- 3 cloves garlic, crushed
- 2 teaspoons chinese five spice
- 1 star anise
- 1 dried long red chilli
- 1 teaspoon sichuan pepper
- 3 cups (750ml) water
- 900 grams baby buk choy, halved lengthways
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