Asian Broth With Crisp Pork Belly

1. 1

   Place the soy beans in a small bowl; cover with cold water. Let stand overnight.

2. 2

   Place the pork on a cutting board, rind-side up. Using a sharp knife, score the pork by making shallow cuts diagonally in both directions at 1/4-inch intervals. Rub the combined salt and half the five-spice into the cuts. Slice the pork into 10 pieces. Place the pork, rind-side up, on a baking pan. Cover loosely and refrigerate overnight.

3. 3

   Preheat the oven to 450u00b0F.

4. 4

   Rinse the beans under cold water; drain. Place the beans in a medium saucepan of boiling water; return to a boil. Reduce the heat to low; simmer, uncovered, until tender. Drain.

5. 5

   Meanwhile, place the pork on a metal rack set over a shallow baking pan. Roast, uncovered, for 30 mins. Reduce the oven temperature to 325u00b0F. Roast the pork for about 45 mins or until the crackling is browned and crisp. Cut the pork pieces in half.

6. 6

   Place the beans, 2 cups water, stock, chili pepper, star anise, ginger, hoisin sauce and remaining five-spice in a large saucepan. Bring to a boil. Reduce the heat to low; simmer, covered, for 30 mins. Stir in the choy sum and onion.

7. 7

   Serve the bowls of soup topped with pork.

* Per serving · 4 servings · Values may vary.