• 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


  • 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.


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