What better way to celebrate Chinese New Year than with a sticky belly of pork cooked in Chinese 5 spices and served with jasmine rice.
For the pork:
450g pork belly
6 tbsp light soy sauce
Thumb of fresh ginger
2 star anise
1 tsp Chinese 5 spice
1 cinnamon stick
1 dried red chilli
2 spring onions
1 tbsp vegetable oil
2 tbspn caster sugar
For the jasmine rice:
1 jasmine teabag
1. Boil the pork belly for 3-4 minutes then remove and leave to call.
2. Cut the pork belly in to 2cm chunks
3. Heat the oil and sugar in a frying pan on a medium heat, then once the sugar is melted, add in the pork, fat side down and leave to brown/crisp. (Be extremely careful of the fat as it’s scalding hot due to the sugar)
4. Once browned, add in all other ingredients (except spring onions), give it all a good stir and then leave on a simmer for 50 minutes.
5. Pop the rice on to boil as per the packet instructions, and add the jasmine teabag to the water whilst it’s boiling. (remove the teabag around 5 minutes before the end of its cooking time).
6. Remove the pork from the pan, then return the pan to a high heat, adding half of the spring onions, and allowing all of the juices to reduce for approximately 5 minutes.
6. Return the pork to the pan, coat in all of the lovely juices, and then once heated through, pile on top of the cooked jasmine rice, topped with the rest of the spring onions.