Ingredients
- boneless pork belly 1kg piece, skin scored
- Chinese 5-spice, 1 tbsp
- brown sugar 2 tsp
- dried apricots 12, halved
- dried chilli 1
- cinnamon stick 1
- spring greens, chard or kale 500g steamed
Method
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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.
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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.
Nutritional Information
- Kcals 666
- Fat 40.7g
- Saturates 14.9g
- Carbs 22.8g
- Fibre 10.9g
- Protein 53.4g
- Salt 1.32g
