Roast Pork Belly With Five-Spice Rub

1. 1

   Wipe the meat with kitchen towel to remove any moisture.

2. 2

   Peel the garlic and pound it with the peppercorns, salt and five-spice powder using a pestle and mortar.

3. 3

   Lay the pork, skin-side down, in a baking dish and rub the spice mix into the flesh.

4. 4

   Cover the dish and leave in a cool place for at least 4 hours.

5. 5

   Set the oven at 220u00b0C.

6. 6

   Put the pork in, skin-side up, and bake for 30 minutes, then turn the heat down to 180 C and roast for another 50-60 minutes.

7. 7

   Check the juices run clear and if not roast a little longer.

8. 8

   If you need to crisp up the fat, move the meat to the top shelf for the last 15 minutes.

9. 9

   Take the pork out of the dish and let rest on a chopping board for at least 10 minutes.

10. 10

    Cook the greens in boiling water for 3-4 minutes until tender but still crisp.

11. 11

    Drain and put 1 tbsp water in the pan along with the oil and oyster sauce.

12. 12

    Bring to a boil and tip in the greens, turn off the heat and over.

13. 13

    Carve the pork along the bones.

14. 14

    Serve with greens and rice.

* Per serving · 4 servings · Values may vary.