1 lb piece (500g) of pork belly
Handful of salt
1 tbsp of Chinese five spice
1 onion, peeled
Chunk of root ginger
2 star anise
1 red chili
3 cloves of garlic
2 big potatoes
Drizzle of sesame oil
Handful of sesame seeds
Bunch of tender stem broccoli
Splash of soy sauce
1. Preheat an oven to 320°F (160°C).
2. Place the pork belly on a board and score the skin, but not as deep as the meat, about 1 cm apart.
3. Massage the salt into the skin and leave for half an hour in fridge.
4. Take the pork out of fridge and pat dry with a kitchen towel to remove the salt and water that’s been drawn out.
5. Chop the onion, chili, ginger and garlic up roughly and scatter across a roasting tin, then fill half the tin with boiling water from a kettle.
6. Rub the Chinese five spice into the pork then submerge into the roasting tin, so the skin is still poking out, and bake in the oven for 2 hours.
7. Remove the roasting tin from the oven after 2 hours and turn it up to 428°F (220°C).
8. Slice the skin off of the pork, lay it on a dry baking tray and return to the very hot oven to crisp up.
9. Drain a mug of stock through a sieve and discard all the onion and spices, then boil as rapidly as possible until it reduces to a sauce like consistency.
10. Keep the piece of pork belly in the rest of the stock to stay warm.
11. Peel and dice the potatoes into small dice of an even shape and size.
12. Sauté them in a frying pan with a shot of oil and pinch of salt and pepper for 15 minutes until golden all over and cooked through. If they start to color too much then add a splash of water to partially steam them.
13. Trim the ends off of the broccoli and dunk into the boiling salted water to cook for 3 minutes.
14. Drain the potatoes onto kitchen paper if they are too greasy, then transfer back to the dry pan, drizzle with a little sesame oil and the seeds before tossing to coat.
15. Serve a portion of belly pork with the crispy skin returned as a lid, a pile of the sesame potatoes on the side and the fresh steaming broccoli splashed with soy sauce.
16. Spoon over a little of your reduced stock.