Chinese recipes

Chinese recipes 2

Diet and additional info

  • kcal 696
  • fat 50g
  • saturates 19g
  • carbs 3g
  • sugars 2g
  • fibre 0g
  • protein 59g
  • salt 5.83g


  • 1.3kg piece boned pork belly, skin on and scored, ask the butcher for that thin finish
  • 2 teaspoon Chinese five-spice powder
    4 tablespoons of article” data-tooltip-w >soy sauce (we used Kikkoman)

Soy sauce

An Asian condiment and component which comes in a number of of types varying from light to…

Ginger root

Mainly grown in Jamaica, Africa, India, China and Australia, ginger root may be the cause of the guarana plant. It…

Spring onion

Also referred to as scallions or eco-friendly onions, spring onions are actually very youthful onions, harvested…


Rub the pork using the five-spice and a pair of teaspoon ocean salt then leave, uncovered, within the fridge not less than 2 hrs, but preferably overnight. When prepared to prepare, heat oven to the maximum setting. Lay the pork on the rack more than a roasting tin, ensuring your skin is uncovered. Roast for ten mins before turning lower heat to 180C/fan 160C/gas 4, then leave to prepare for any further 1 hrs. Take a look at the pork – when the skin isn’t crisp, show up heat to 220C/fan 200C/gas 7, then prepare for an additional half an hour until crisp. Leave to relax on the board not less than ten mins.

To help make the dipping sauce, mix all of the ingredients along with 2 tablespoons of water. Cut the pork into small pieces, then serve using the sauce, plus steamed grain and steamed vegetables, if you want.

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