Crispy Pork Belly
For 2 (For 4)
Soy Sauce: 2 pods (4 pods)
Garlic Paste: 2 sachets (4 sachets)
Ginger Paste: 2 sachets (4 sachets)
Chinese 5 Spice Powder : 1 pods (2 pods)
Belly Pork: 2 pieces (2 pieces)
Carrots: 3 (6)
Tenderstem Brocolli: 200g (400g)
Star anise: 2 (4) 2 4
Chicken Stock: 1 (2)
Red Chilli Flakes: 1 pod (1 pod)
Energy (kcal) 1155 Fat 109g of which saturates 40g Carbohydrates 15g of which sugars 6g Protein 22g Salt 3.69g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
In Mandarin, the words for ‘meat’ and ‘pork’ are the same, while the character for ‘family’ resembles a pig under a roof. Pigs are literal piggy banks in rural China, a natural storage for excess agriculture, ready to be cashed in for a rainy day or a special occasion. As a result, cooks all over China have developed techniques for making full use of every part of these beloved animals. Pork’s flavour comes from its fat, which is half the reason why tender, melting, slow-roasted pork belly is perhaps the most prized cut. Gently fragrant, clean vegetables are the ideal counterpoint to such a full-on centrepiece.
Preparation time:For 2 - 50 minsFor 4 - 60 mins
Cooking time:For 2 - 165 minsFor 4 - 165 mins
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