Slow-roast pork belly in miso with sesame pak choi

SERVES 4 Per serving: Carbohydrates, 8.8g; protein, 67g; fat, 53g; fibre, 2.2g; calories, 786

1.5kg pork belly

½tsp salt

3 tbsp red miso

1l hot water

3 tbsp soy sauce

2 cloves garlic, lightly crushed

25g fresh ginger, thinly sliced

1 tsp Chinese five-spice

1 tsp cornflour

FOR THE PAK CHOI

4 pak choi, halved

2 tbsp toasted sesame oil

Salt and freshly ground black pepper

2 tbsp sesame seeds

HEAT the grill to hot. Rub the pak choi with the oil and seasoning and lay them on a grill pan. Scatter over the seeds and grill for 7 minutes. Heat the oven to 240c fan/gas mark 9. Score the skin of the pork belly. Put the belly on a roasting tray, skin side up. Pour over boiling water to open up the pores in the skin, set aside for 10 minutes. Repeat this step. Tip away the water and dry the pork belly and tray. Lay the pork skin, side up, on the tray and rub in the salt. Leave for 10 minutes to draw out the moisture. Meanwhile, mix the stock by stirring the miso into the water and adding the soy sauce, garlic and spices. Pour this into the tray. Put the pork into the oven for 40 minutes to crackle the skin, then turn the oven down to 160c/gas mark 4 and continue to cook for 1½ hours. Transfer pork to a wooden board and let it rest. Strain the cooking juices through a sieve into a small saucepan and push the ginger through as much as you can. Let it settle and spoon off most of the fat. Put the pan over a low heat. Mix the cornflour with 2tsp of water to make a paste and stir through. Increase the heat to medium and stir constantly until it thickens. Taste and adjust the seasoning as necessary. Serve the sauce in a hot jug with the pork and pak choi.