- Recipe by Jenny Morris
(Serves 8)
You’ll need:
1½ tbsp. salt
1 tsp. Chinese five-spice powder
2 kg piece of pork belly; skin on and scored
1 large slice fresh ginger
2 star anise
2 cloves garlic; crushed
For the seasoning you’ll need:
1 tbsp. toasted cumin seeds; roughly ground
White or black pepper
For the sauce you’ll need:
1 tbsp. vegetable oil
1 tbsp. ginger; chopped
1 star anise
2 cloves garlic; crushed
1 green chilli; chopped (optional)
3 tbsp. soy sauce
5 tbsp. tomato sauce
2 tbsp. honey
½ cup sherry
½ tsp. sesame oil
Place the oil into a small saucepan and heat. Once the oil is hot, add
the ginger and cook for 30 sec. Add the remaining ingredients and cook
until they reach a runny syrupy consistency. Mix the salt and Chinese
five-spice powder together and rub all over the pork. Place in the fridge
overnight. Fill a saucepan large enough to hold the pork with water, add
a large slice of fresh ginger, 2 star anise and 2 cloves crushed garlic and
bring to a rapid boil. Place the pork in the water and simmer gently for 20
min. Remove from the water and let it dry thoroughly. Preheat the oven
to 200 ºC. Season the pork by sprinkling the seasoning mix all over the
pork, except on the skin. Sprinkle salt on the skin. Place the pork, skin
side up, on a roasting rack and roast for 30 min. on 200 ºC. Turn the oven
down to 180 ºC and cook until the flesh is tender, the juices are clear and
the skin has crackled, approximately another hr. Remove from the oven
and rest the pork for 15 min. Slice with a sharp knife.
TIP: serve the sauce with the pork and savour every mouthful of tender,
juicy richness!
© Jenny Morris 2012