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Slow-cooked pork belly parcels
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Makes: 4 parcels
1 bunch salad onions, roughly chopped
2 cloves Cooks’ Ingredients Garlic, roughly chopped
3 tbsp cider vinegar
1 tbsp toasted sesame oil
2 tbsp soy sauce
1 tsp Bart Chilli Flakes
1 tbsp honey
300ml chicken stock
1 pack pork belly (approx 500g)
150g fragrant jasmine rice
Waitrose Chinese Leaf, 4 large leaves
1 tbsp chopped chives
1. Preheat the oven to 220°C, gas mark 7. Place the salad onions, garlic, vinegar, oil, soy, chilli and honey in a food processor, and mix to a coarse paste. Stir in the stock and place in a roasting tin. Add the pork, and cook for 20 minutes. Turn the oven down to 170°C, gas mark 3, loosely cover with foil and cook for 2 hours until the pork is thoroughly cooked with no pink meat. Remove from the oven and rest for 10 minutes.
2. Meanwhile, cook the rice in boiling water for 10 minutes, or until tender, then drain.
3. Remove the pork rind and shred the flesh, mixing in half the juices.
4. Place 2 Chinese leaf leaves on each plate and top with the rice. Spoon over the pork mixture and sprinkle with chives to serve.
Typical values per serving:
This recipe was first published in September 2016.