Poitrine de porc braisée à la chinoise avec des légumes verts

Ingrédients

• 4 tbsp soy sauce
• 60 ml rice or cider vinegar
• 2 tbsp honey
• 2 star anise
• 1 tsp chinese five spice
• 100 ml rice wine or sherry
• 1 kg boneless pork belly
• a 250g pack or bunch pak choy or Chinese greens
• sesame oil
• to serve cooked rice

Préparation

1. 1

   Heat the oven to 160c/fan 140c/gas 3. Mix the soy, vinegar, honey, spices and rice wine and tip into a shallow baking dish that will hold the pork snugly. Add the pork and cover the dish with foil. Cook for 2½ hours, adding a splash of water if the sauce looks like it might evaporate. Take the foil off and turn the oven up as hot as it will go to crisp the skin and reduce the sauce. Keep an eye on it so it doesn’t burn, it will take about 30 minutes.

2. 2

   Meanwhile steam the greens and drizzle with a little sesame oil. slice the pork and serve it with the greens, steamed rice and the sauce spooned over.