Name: Sticky soy and five spice pork belly
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1
Cuisine: asian
Ingredients: 1kg pork belly (spare) ribs, rind removed; 125.00 ml shao hsing (Chinese cooking wine); 86.63 gm soy sauce; 1 tsp Chinese five spice; 82.50 ml char siu sauce; 42.00 gm lemon juice; 2cm piece fresh ginger, peeled, finely grated; 2 garlic cloves, crushed; 16.00 gm brown sugar; 1 long red chilli, finely chopped; Jasmine rice, steamed, to serve; Fresh coriander sprigs, to serve

Sticky soy and five spice pork belly

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Prep Time:
15 minutes

Cook Time:
45 minutes

Total Time:
60 minutes

Impress guests with this succulent Chinese pork belly, perfect for special occasions and easily scalable to serve larger groups.

Ingredients:

1kg pork belly (spare) ribs, rind removed
125.00 ml shao hsing (Chinese cooking wine)
86.63 gm soy sauce
1 tsp Chinese five spice
82.50 ml char siu sauce
42.00 gm lemon juice
2cm piece fresh ginger, peeled, finely grated
16.00 gm brown sugar
1 long red chilli, finely chopped
Jasmine rice, steamed, to serve
Fresh coriander sprigs, to serve

Instructions:

Preheat oven to 220°C (200°C fan-forced).
In a large saucepan, generously flavor the ribs with shao hsing wine, half of the soy sauce, and half of the five spice. Pour in 1 liter of water, stir well, and bring to a gentle simmer over medium heat. Let it cook on low heat for 10 minutes, then allow it to rest for an additional 5 minutes off the heat. Finally, drain the ribs and discard the cooking liquid before moving on with the recipe.
In a jug, combine char siu sauce, lemon juice, ginger, garlic, brown sugar, chili, soy sauce, and five spice. Mix well and set aside 1/4 cup of the char siu mixture.
1. Grease a wire rack and place it in a large roasting pan lined with baking paper. 2. Transfer the ribs to the wire rack and brush them with half of the remaining char siu mixture. 3. Roast the ribs for 25 to 30 minutes, basting them with the remaining mixture halfway through, until they are golden and tender. 4. Cut the ribs in half and drizzle them with the reserved char siu mixture.
To plate, accompany the ribs with fragrant jasmine rice and garnish with a generous sprinkle of fresh coriander leaves.

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