Chinese 5 Spice Pork Belly with Hoisin Stirfry -- TDM Free Range
1 Free range Berkshire pork belly
2 teaspoons Chinese 5 spice
1 tablespoon Olive Oil
1 bok choy
½ red capsicum
1 red onion
Heat oven to 180 degrees. Dry pork belly with paper towel. Score skin and underside with a sharp knife. Mix 2 teaspoons of Chinese five spice powder with 1 tablespoon of olive oil to form a paste. Rub the spice into the underside of the pork belly.
Rub rock salt into the top skin and place in fridge for one hour on a baking tray. Place pork skin side down in a roasting pain and cook at 180 degrees for 1 hour. Turn up oven to 200 degrees and cook pork cook for 1 hour 20 minutes. Stir fry red onion, capsicum and bok choy with a little hoisin sauce. Let pork rest for 10 minutes and then slice and place on top of bok choy. Drizzle a small amount of hoisin over the pork and serve with rice.
Athelstone Quality Cuts, Baxter's Butcher, Country Meat Co, Dunn's of Woodside, Haydon's Family Butcher, Leabrook Quality Meats, Meadows Meat Store, Normanville Meat & Seafood and Southern Cross Meats.
TDM Free Range also sell smallgoods to the Balhannah Hotel, Elysian Springs Winery and the Pomegranate Cafe.