Pork belly

Braising liquor

Spice mix


Salad mix


3 tbsp yellow bean paste

3 red birds eye chilli

12 cloves of garlic

1 bunch coriander roots

3 tbsp shoaxing wine

4 cups of chicken stock

Robot the above.


12 cinnamon sticks

5 cloves

4 star anise

1 tsp fennel seeds

Maldon sea salt

Roast dry ingredients except salt, and blitz.


1 rice bowl abc

1 rice bowl healthy boy soy

1 rice bowl black vinegar

Sesame oil

Chilli oil

Brunoise of shallot, ginger and coriander root and stalk.

Mix the above together.

Score pork belly with a

Stanley knife with 2mm gaps, then thread with chopsticks to prevent the belly from curling up. Rub skin with maldon sea salt and spice mix and place in a braising pan, fill with the liquor to just below the skin and roast in an oven at 200 c or gas mark 5 for approximately 2.5 hours, topping up with braising liquor every 30 minutes. Remove from liquor and place on a wire rack, put back in the oven for 25 minutes to further crispen the skin. Remove and allow to cool, when cold cut into bite size pieces.

To finish the dish take for cubes and place in a pan skin side up, in a oven until hot, pour some of the sauce on a plate and arrange the pork belly on top. Garnish with the salad mix.