Spiced Oriental Pork Pot
Cooking time: 70 mins plus marinating overnight time
What you need
625g John Penny skinless pork belly slices
2 tbsp soy sauce
5 cm grated ginger
2 cloves garlic, crushed and chopped
2 tbsp Chinese 5 Spice
2 star anise
2 tbsp runny honey
300 g long grain rice
700ml boiling water
1 savoy cabbage, shredded
2 spring onions, sliced
How to cook
Trim pork belly of excess fat, place in a large ovenproof pot in a single layer along with the soy sauce, ginger, garlic, Chinese 5 Spice and star anise. Mix well, cover and leave to marinate in the fridge for at least 12 hours.
Heat the oven to Gas 4, 180°C, fan 160°C, 350°F.
Cook the pork in the oven for 45 minutes.
Remove from the oven and take the pork out, transferring it on to a plate. Drizzle with honey, cover and keep warm.
Tip the pot and skim off all the excess fat with a metal spoon.
Add the rice and stir well mixing through all the cooking juices.
Add 700ml of boiling water, cover and return to oven for 18 minutes.
Remove the pot from the oven.
Check that the rice is cooked and make a well in the centre of the rice, put in the shredded cabbage and arrange the pork on top, cover and return to the oven for 5 minutes, for the final cooking.
Garnish with the spring onions.