Ingredients:

Allergens in bold

Vegetable Stock Pot (celery)

Pork Belly

Crushed Ginger (sulphur dioxide and sulphites)

Spring Onion

White Pepper

Shaoxing Wine Vinegar

Chilli Bean Sauce (gluten, soya)

Star Anise

Cinnamon Stick

Dark Soy Sauce (gluten, soya)

White Sugar

Carrot

Jasmine Rice

Nutritional Information:

Per serving: Energy (kcal) 945 Fat 50g of which saturates 1g Carbohydrates 89g of which sugars 11g Protein 39g Salt 3.77g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

In Chengdu, Sichuan, the memory of traditional home cooking is kept alive in small eateries nestled among the back alleys and side streets— so-called ‘fly restaurants’, probably named more for their size than for any concerns about hygiene. ‘Fly restaurants’ offer a warm welcome to all comers, an unpretentious hole-in-the-wall ambience and a full slate of familiar local dishes. This braised pork belly is infused with comforting star anise and cinnamon as well as bracingly spicy chilli bean paste. The carrots absorb flavour until they’re just as meaty as the pork itself, making for a humble stew that is far more than the sum of its parts.

• Preparation time:

  For 2 - 15 minsFor 4 - 35 mins

• Cooking time:

  For 2 - 20 minsFor 4 - 40 mins