Pork & gammon
Roast belly of pork
A decent slab of roast belly pork is hard to beat. It's great value, tender, tasty and rich. This recipe is a Chinese take on traditional roast pork and will bring warmth and spice to a Sunday roast. It involves a little preparation the day before, but after that all that is required on the day is to put the joint in the oven.
Ingredients
- 690g pork belly joint
- 1 tbsp five spice
- 1 tbsp sugar
- 1 tbsp salt
- 1 tbsp Sichuan pepper
Method
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Step 1
Rub the belly of pork with the five spice, sugar, salt and Sichuan pepper and leave overnight in the fridge for the flavours to mingle and develop.
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Step 2
Preheat oven to 200°C/Gas 6. Blast the joint for 30 minutes, then slowly roast for a couple of hours at 150°C/Gas 2.
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Step 3
Finally, turn up the oven to the maximum temperature for the final 10 minutes of cooking to crisp up the skin. Serve with Chinese greens, oyster sauce and rice.