Five Spice Pork Belly with Bean Mash
- 500 g piece pork belly
- 3 Tbsp olive oil
- 1 tsp salt
- 2 tsp Chinese five spice
- 1 oxo chicken stock cube
- 840 g Select butter beans
- 2 cloves garlic, crushed
- 1 lemon for zest and juice
- salt and pepper to taste
- steamed Shanghai pak choy to serve
1. Preheat oven to 220°C.
2. Score the fat of the pork with a very sharp small knife cutting on a diagonal 1cm apart.
3. Rub pork belly meat with 1 Tbsp olive oil, salt and spice. Just rub oil and salt into the skin. Place pork into an oven dish. Pour 2 cups water mixed with stock cube, around the base.
4. Place into the hot oven for 30 minutes or until the skin is crispy and golden. Turn oven down to 180?C and continue to cook for 1 ½ hours. You may need to add extra water.
5. To make the bean mash: Rinse butter beans in a sieve under cold water. Place into a kitchen processor, add garlic, remaining oil and lemon. Blitz a few times until it is nearly smooth with a few chunky pieces. Place into a bowl and warm before serving.
6. When the pork is cooked remove from oven and set aside while you cook the pak choy.
7. Cut the pork into four even sized pieces. Serve a spoon of bean mash onto the plate, top with a piece of pork, pak choy on the side and season with salt and pepper.
Tip: Don’t be tempted to spoon the juices from the pan over the cracking. It will cause the skin to blacken and look burnt. The top will continue to crispen as it cooks.