PORK BELLY WITH ASIAN GREENS
SERVES 4 PREP 5 MINS + RESTING COOK 1¼ HOURS PER SERVE 2079kj 750g piece pork belly ¹⁄ cup char siu sauce 3 1 tbsp rice wine vinegar 1 tsp sesame oil 1 tbsp vegetable oil 2 bunches baby buk choy, trimmed 1 tbsp water 450g packet microwave jasmine rice 3 tsp toasted sesame seeds sliced green onion, sliced chilli, to serve 1 Preheat oven to 200°C. Line an oven tray with baking paper.
2 Place pork on tray. In a bowl, combine char siu sauce, vinegar and sesame oil. Spoon over pork, ensuring it’s completely covered.
3 Bake 1-1¼ hours, basting occasionally, until skin is crisp and meat is cooked through. Rest, covered, 10 mins.
4 Meanwhile, in a wok or large frying pan, heat vegetable oil on high. Stir-fry buk choy 1-2 mins until bright green. Add water and cook, covered, 2 mins until buk choy is just wilted. Cook rice following packet instructions.
5 Serve sliced pork on a bed of rice. Accompany with buk choy and sprinkle with sesame seeds, green onion and chill.