CHEAPEST PIE TO MAKE RECIPES

Name: Crisp Chinese pork belly
Total time: 4 h 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end; 2 tsp Chinese five-spice powder; 4 tbsp soy sauce (we used Kikkoman); small knob fresh root ginger , grated; 1 tbsp Thai sweet chilli sauce; 1 spring onion , finely chopped

CRISP CHINESE PORK RECIPE - BBC GOOD FOOD

Crisp Chinese pork recipe - BBC Good Food image

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Provided by Barney Desmazery

Total Time 4 hours 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
2 tsp Chinese five-spice powder
4 tbsp soy sauce (we used Kikkoman)
small knob fresh root ginger , grated
1 tbsp Thai sweet chilli sauce
1 spring onion , finely chopped

Steps:

Rub the pork with the five-spice and 1 tsp fine salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

Nutrition Facts : Calories 696 calories, FatContent 50 grams fat, SaturatedFatContent 19 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, ProteinContent 59 grams protein, SodiumContent 5.83 milligram of sodium

CRISP CHINESE PORK RECIPE - BBC GOOD FOOD

Crisp Chinese pork recipe - BBC Good Food image

This mouth-watering pork belly dish with crispy crackling is great for entertaining and so easy to make. Serve with our four ingredient dipping sauce

Provided by Barney Desmazery

Total Time 4 hours 10 minutes

Yield 4

Number Of Ingredients 6

Ingredients

1.3kg piece boned pork belly , skin on and scored, ask the butcher for the thin end
2 tsp Chinese five-spice powder
4 tbsp soy sauce (we used Kikkoman)
small knob fresh root ginger , grated
1 tbsp Thai sweet chilli sauce
1 spring onion , finely chopped

Steps:

Rub the pork with the five-spice and 1 tsp fine salt then leave, uncovered, in the fridge for at least 2 hrs, but preferably overnight. When ready to cook, heat oven to its maximum setting. Lay the pork on a rack over a roasting tin, making sure the skin is exposed. Roast for 10 mins before turning down the heat to 180C/fan 160C/gas 4, then leave to cook for a further 1½ hrs. Have a look at the pork – if the skin isn’t crisp, turn up the heat to 220C/fan 200C/gas 7, then cook for another 30 mins until crisp. Leave to rest on a board for at least 10 mins.
To make the dipping sauce, mix all the ingredients together with 2 tbsp water. Cut the pork into small pieces, then serve with the sauce, plus boiled rice and steamed greens, if you like.

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