Aromatic Pot-Roast Five-Spice Pork Belly – 1 recipe, 5 dishes…….

It all started with this extremely easy recipe for slow cooked pot-roast pork belly. From this one master recipe, using this relatively cheap cut of meat, (which serves at least 8 people) I used the skin, and then the tender, cooked shredded pork to make 4 other dishes.

So firstly I removed the skin from the pork belly to make home-made Pork Scratchings with Sichuan pepper, then I slowly cooked up the pork belly recipe below.


So, to the master recipe…..

Aromatic Pot-Roast Five-Spice Pork Belly & 

Stir-fried Spinach with Oyster Sauce and Shredded Pork Belly

2 kg pork belly, on the bone (gives 950 g cooked meat)
4 cloves garlic
2 1/2 tablespoons soy sauce
1 1/2  tablespoons sea salt flakes
2 teapsoons 
ground Chinese five-spice
freshly ground black pepper
1. Preheat oven at 150°C/Gas 4. Cut away the skin in one piece and use to make pork scratchings.
2. Place the piece of skinned pork in a roasting tin or large pan with oven proof handles.
3. Peel and crush the garlic and mix with the soy, salt and five-spice. Rub this all over the meat, lie the meat bone side down, then pour 400 ml water into the bottom of the pan.
4. Cover with foil or a tight fitting lid and place in oven for 3 hours or until the pork is completely tender and falling apart.
5. Lift the meat from the pan, pull the meat form the bones and strain the liquid through a fine sieve.

At this point, you decide…..As I’ve said you will have enough meat in this recipe to serve at least 8 people as it is……

Stir-fried Spinach with Oyster Sauce and Shredded Pork Belly

My intention was just to use the cooked meat to make an Asian version of classic pork Rillettes. But when my meat had been slowly cooking all morning,  the smell had us drooling over the pan, the meat was tender, moist and falling from the bone, and I was totally unable to resist stealing some to go with some Stir fried Spinach and Oyster sauce for me and Petra for lunch.

Enough for 2 people……
300 g spinach, any tough stalks removed, washed and drained (or 200 g trimmed weight)
2 cloves garlic, sliced
15 g pickled ginger or 3 cm piece fresh ginger
2 tablespoons vegetable oil
2 tablespoons Chinese wine or dry sherry
2 tablespoons oyster sauce
freshly ground black pepper
2 tablespoons water
200 g shredded pork belly, as above
1. Peel and thinly slice the garlic. If using fresh ginger then peel and grate it finely or if using pickled, then finely shred it.
2. Heat the oil in a wok or pan and stir-fry the garlic and add the fresh grated ginger, if using and stir-fry for one minute, but just until the garlic starts to brown. Be careful not to burn it or it will become bitter.
3. Toss in the spinach and stir-fry for one minute.
4. Add the wine or sherry, oyster sauce and water and stir-fry for about 20 seconds or until the spinach has just Season with black pepper and serve immediately topped with some of the hot shredded pork.
………Then I still had more than enough for 6 little pots of Rillettes. So I kept the remaining shredded meat aside and later used this as a Pork salad and a Vietnamese inspired brothy soup with courgettes….recipes on the way…..

This entry was posted in August, Lunch, Meat & Poultry, September, Supper. Bookmark the permalink.

One Response to Aromatic Pot-Roast Five-Spice Pork Belly – 1 recipe, 5 dishes…….

  1. Pingback: Five-Spice Rillettes with Fancy Pants Toast | HOT MEALS NOW

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