Slow-cooked pork belly on braised Asian greens

We combine aromatic spices and sauces to bring a tasty Asian flavour to this popular pork dish.

Preheat oven to 160°C. Place the pork, skin side up on a clean surface. Use a small sharp knife to score the skin. Drizzle with oil and season well with salt and pepper. Place in a roasting pan and pour cup (125ml) of the chicken stock around the pork.
Cover with foil and roast, basting occasionally, for 1 hour 30 minutes.
Remove the foil and roast for a further 30 minutes or until meat is tender. Remove from heat and top the pork with a roasting pan to flatten. Set aside to cool slightly.
Meanwhile, combine the soy sauce, sugar, cinnamon, star anise, orange and remaining stock in a large saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook for 10 minutes or until aromatic. Remove from heat and set aside to infuse.
Preheat grill on high. Use a sharp knife to cut pork into four 12cm squares. Place in a clean roasting pan, skin side up. Drizzle with extra oil and season with salt. Cook under grill for 5-7 minutes or until skin is golden brown and crisp.
Heat a wok over high heat. Add the choy sum, chinese broccoli and half the chicken stock mixture and stir-fry for 2-3 minutes or until choy sum and broccoli start to wilt. Remove from heat.
Divide the Asian greens among shallow serving bowls. Top with pork and drizzle with chicken stock mixture. Serve immediately with jasmine rice, if desired.

Source

1.2kg piece pork belly

1 1/2 cups Massel chicken style liquid stock

1 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp yellow rock sugar

1 cinnamon stick

2 star anise

1 strip orange peel

1 bunch choy sum, ends trimmed, coarsely chopped

1 bunch chinese broccoli, ends trimmed, coarsely chopped

Steamed jasmine rice, to serve

Store Spice Organizer