FIVE SPICED ROASTED PORK BELLY

 

 

SWEET & STICKY FIVE SPICED STEAM ROASTED BELLY PORK SERVED WITH LEMONGRASS, GINGER AND COCONUT STICKY RICE

 

INGREDIENTS

(serves 4)

 

750+g piece of belly pork skin on

3 tsp ground five spice

3 star anise

large pinch salt

50ml kenjap manis soy

25ml dark soy

1 tbsp soft brown sugar

1 1/2  sticks lemongrass one finely grated

2" fresh ginger grated

1 hot red chilli fine chopped

1 green pepper diced

2 tbsp chopped fresh coriander

1 cup of rice

1 tin of coconut milk

1 cup water

100ml reduced chicken stock

 

Pre-heat your oven to 200 degrees and place a roasting tray with a rack on top in the oven to warm up, place a litre of water in the tray with the whole star anise,  Pat your pork belly skin dry with some kitchen paper and sprinkle generously with salt, then rub the whole of the belly pork with the five spice powder.  Place on the rack in your pre-heated oven and cook for 40-60 minutes depending on the size and for the skin to crisp up and have crackling.  Once cooked remove and leave to cool.

 

TO COOK FABULOUS RICE

Take the cup of rice, (for sticky rice I don't rinse), place the cup rice in your saucepan with the coconut milk, half a whole stick of lemon grass the water and chicken stock, not stirring bring to a simmer and place the lid on, reduce heat a little and cook for 6 minutes, take off the heat, do not be tempted to stir, throw in half only of the grated lemongrass, ginger, coriander, green pepper and chilli, place the lid back on and do not touch for 10 minutes, this allows the rice to finish cooking.   

 

While the rice is cooking and the pork is resting I like to take the crackling off the belly pork at this point, if my hubby is about we cant help ourselves and we eat this now! 

 

To finish the pork while the rice is resting, square chop the juicy rested pork into chunky cubes and heat in the wok over a high heat toss in the kentjap mantis, soy, sugar, then the last half of the  lemongrass, ginger, chilli and green pepper for a couple of minutes then serve on top of the rice with a generous sprinkle of fresh coriander