Five spice pork belly with Asian broth and stir-fried vegetables

1. 1

   Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender.

2. 2

   When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar.

3. 3

   Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden.

4. 4

   To make the Asian broth, place all the ingredients into a large saucepan and cook for 15-20 minutes, then set aside.

5. 5

   To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3-5 minutes or until wilted.

6. 6

   To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.