Crisp pork belly with spiced apricots
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- 1kg piece boneless pork belly, skin scored
- 1 tbsp Chinese 5-spice,
- 2 tsp brown sugar
- 12 dried apricots, halved
- 1 dried chilli
- 1 cinnamon stick
- 500g steamed spring greens, chard or kale
Method
- STEP 1
Heat the oven to 200c/fan 180c/gas 6. If your piece of pork is not already scored, score diagonal lines across it with a very sharp knife (a stanley knife works well). Mix the 5-spice with the sugar and rub it well into the pork skin. Put the belly skin-side up in a shallow roasting tin and roast for about 1 hour or until it’s cooked through and the crackling’s crisp (if it isn’t, briefly flash the pork under a hot grill). Rest for 15 minutes before serving.
- STEP 2
While the pork is cooking, put the apricots, chilli (left whole) and cinnamon in a pan with 100ml water and bring to a simmer, then cook with the lid on for 8 minutes or until the apricots are very soft. Take the lid off and cook until any liquid has almost evaporated. Cut the pork into 4 squares and serve with greens and spiced apricots.
