Crispy Pork Belly with Stir Fried Cabbage and Mushrooms

Another easy recipe from my Gok Wan Cookbook. You do need to plan ahead, just to make sure the pork is good and dry before cooking, but other than that, it’s a doddle.

Crispy Pork with Chinese Spiced Cabbage (1)

Ingredients

  • 1 pork belly (or piece, mine weighed about .75kg)
  • 1 Tablespoon rice wine vinegar
  • Juice of 1 lemon
  • 1 heaped teaspoon Chinese Five Spice Powder
  • 1 teaspoon of ground white pepper
  • Sea (kosher) salt

For the vegetables (a Chica recipe!)

  • About half a savoy cabbage, shredded
  • 6-8 mushrooms, finely sliced
  • Soy Sauce
  • A teaspoon of fresh grated ginger
  • 2 cloves of crushed garlic
  • Light soy sauce

Dry the pork belly well with kitchen paper, prick the skin all over with a fork and score the meat and skin with cuts about 5cm apart.

Rub the skin with the vinegar and lemon juice and rub the neat with the Chinese Five Spice powder, the pepper and some salt. Rub the skin with salt and leave overnight (uncovered) on a grill tray with an oven tray underneath in the fridge or a cool place.

Return the pork to room temperature before cooking (about 2 hours in the kitchen). Heat the oven to 170 degrees C/325 F/Gas 3 and cook for about 40 minutes on its rack. Turn the oven up to high and cook for a further 25 minutes until the skin is crispy. Leave to rest for about 15 minutes before slicing. As you can see, mine didn’t crisp all over and I recommend popping it under a hot grill to sort this out. Or just eat and enjoy!

For the veggies, heat a little oil in a wok (I used a mixture of sesame and sunflower) and put the garlic, ginger, cabbage and mushrooms in and stir fry over a high heat until the cabbage starts to wilt.  If you like the cabbage softer, add a tablespoon or two of water and cover and cook gently for a few minutes.  Add a few dashes of soy sauce to taste and serve.

Chinese Leftovers Soup (1)

Leftover veggies can be added to stock, throw in a handful of noodles (I used angel hair vermicelli), spice it up with chili sauce and serve as a delicious next day leftovers soup. Add any leftover pork if you have it and don’t want a vegetarian soup, your choice.  Two meals for the price of one!

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