I love pork belly. It's a great cut of meat with lots of flavour and is also one of the cheapest you can get. I love it so much we're even serving it at my upcoming wedding. This recipe uses Chinese flavours to complement the richness of the meat and is great served with simple stir-fried greens and some steamed rice. There are no complicated techniques here or hard to find ingredients but you do need the time to allow the marinade to work and for the pork to slow cook. Don't worry if you end up with some left over meat. Why not make your own egg-fried rice and add in the left over meat shredded.
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1kg (approx) bone-in pork belly with the skin scored (you can use boned instead if you prefer)1 onion cut into large slices
2 carrots peeled and cut into 2 or 3 pieces
2 sticks of celery cut into 2 or 3 large pieces
100/200ml cold water depending on method
Marinade:
1/2 tsp ground white pepper
1 tsp chinese 5 spice powder
3 cloves garlic, finely minced/grated
thumb sized piece fresh, peeled ginger minced/grated
1 tbsp vegetable oil
1 stick lemongrass
2 dried red chillies, finely chopped
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