Five-spice slow-roast pork belly with pea and leek pilaf
- November 2011
- Serves 4-6
- Takes 5 minutes to make, 1 hour to cook, plus marinating
This quick and easy five-spice slow-roast pork belly with pea and leek pilaf recipe is the ultimate shortcut supper.
- 27.6g (10.4g saturated)
- 16.3g (3.5g sugars)
For 6 servings
- 2 tsp five-spice powder
- 3 tbsp dark soy sauce
- Thumb-size piece of fresh ginger, finely grated
- 2 tbsp hoisin sauce, plus extra to serve
- 2 star anise
- 8 x British pork belly slices
- Veetee Dine In Basmati & Wild Rice (from most supermarkets)
- Tesco Finest Side Dish Petit Pois with Leeks and Pancetta, or similar
- Small bunch of fresh coriander, leaves picked
- In a big dish, mix the five-spice, soy sauce, ginger, hoisin and star anise. Add the belly slices and marinate, covered, in the fridge for at least half an hour (you can do this the day or morning before). Preheat the oven to 180°C/fan160°C/gas 4.
- Put the marinade-covered pork in a baking tray skin-side up and roast for 30 minutes. Baste the pork in the sauce from the tin, then return the tray to the oven for another 30 minutes. Just before serving, cook the rice according to the packet instructions along with the pea and leek side dish. Mix together in a serving dish and stir through most of the coriander.
- Remove the pork from the oven, then divide among plates along with the pilaf, drizzled with cooking juices. Sprinkle over the reserved coriander leaves and serve with extra hoisin sauce on the side.
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