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Ingredients
Serves 6
Cook time: 3.5 hours
For the pork:
- 1 onion, cut into thin wedges
- 1.5 kg pork belly, skin removed
- 3 star anise
- 5cm piece fresh ginger, grated
- 4 garlic cloves, finely sliced
- 4 tablespoon dark soy sauce
- 4 tablespoons oyster sauce
- 3 tablespoon rice wine or dry sherry
- 1tbsp soft brown sugar
- 2 tablespoon sesame oil
- 2 tsp Chinese five-spice powder
For the salad:
- 1 bunches spring onions, trimmed
- 2 carrots, peeled and shredded finely
- 1 stalk celery, very finely sliced
- 2tsp rice wine vinegar
- 1 tsp caster sugar
- 1 iceberg lettuce, leaves separated
- 2 tbsp toasted sesame seeds, to serve
- Hoisin sauce, to serve
Method
- Preheat the oven to 160°C.
- Arrange the onions on a tray and place the pork on top. Combine the star anise, ginger, garlic, soy, oyster, rice wine, sugar and sesame oil in a bowl with the five spice. Pour over the pork and rub in.
- Cover with foil and roast for 3-3.5 hours until really tender.
- Meanwhile, shred the spring onions and put into a bowl of iced water to crisp and curl up. Toss the carrot and celery with the vinegar, pinch of sugar and remaining 1tbsp of sesame oil.
- Once the pork belly is very tender and falling apart, skim off any fat from the roasting tin then use two forks to shred it into the remaining sauce and allow to cool a little.
- Serve the lettuce leaves piled with the sticky pork belly, the crispy spring onions and pickled vegetables, wrap up and devour.
