5 Spice Belly Pork

Good evening!

We went back to visit our dads this weekend, as it was fathers’ day.  My brothers and I made our dad a delicious roast pork feast (I’ll post a pic once my brother has sent it to me).

I went shopping this morning and decided to go for pork again.  I haven’t cooked belly pork for ages, but it’s super-cheap and delicious when done right.  I adapted this recipe from Darina Allen’s Ballymaloe Cookery Book.  I paired it with chinese flavours and chilli noodles to cut through the richness of the meat.

Not really got much else to report on tonight!

Love love

Gemma xx

5 Spice Belly Pork with Stir Fried Veg and Chilli Noodles

3 slices of belly pork per person
Onion
Garlic cloves
Fresh ginger
Thyme
Tarragon
75ml stock per person (I used home-made chicken stock)
5 spice powder
Salt and Pepper
Veg for stir-fry
Toasted sesame oil
Honey
Soy sauce
Chilli noodles

  1. Use an ovenproof dish which closely fits your belly pork.  Line the base of the dish with sliced onion, garlic and ginger.
  2. Sprinkle with thyme and tarragon and pour over the stock (it should just cover the veg).  Lay the pork over the top, skin-up.  Season the skin really well with lots of 5 spice, salt and pepper.  Cover the dish with foil and cook at 160OC/325OF/Gas mark 3.
  3. Once the pork has slow cooked for around 3 hours, remove it from the oven.  Drain the stock and veg and retain.  Turn the oven up to a medium-high temperature and return the meat to the oven.
  4. Cook the chilli noodles to the directions on the packet.  Stir fry your favourite veg in sesame oil.  I used carrot, courgette, pepper, fennel and mushroom.  Once the veg is cooked through but still crunchy, add the stock from the meat, a dessert spoon of honey and soy sauce to taste.  Allow the sauce to reduce slightly.
  5. Serve the noodles, topped with the veg and pork with the soy-honey sauce poured over the top.

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