Sweetcorn & pancetta orzotto
Think of this summery dish like a risotto, but made with orzo instead of rice. Charring the corn creates smoky depth that's amplified by the pancetta
Sticky five-spice pork belly with ginger & plums
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 900g-1kg pork belly slices
- thumb-sized piece of gingerfinely grated
- 3 garlic clovesgrated or crushed
- 1½ tsp Chinese five-spice powder
- 50ml soy sauce
- 2 tbsp honey
- 2 tbsp light brown soft sugar
- 2 tbsp Shaohsing rice winerice wine vinegar or dry sherry
- 2 star anise
- 6 plumshalved and stoned
- 6 spring onionscut into 3cm pieces
- coriander leavesto serve
- cooked riceand stir-fried greens, to serve
Nutrition: Per serving
- kcal586
- fat34g
- saturates12g
- carbs27g
- sugars26g
- fibre2g
- protein41g
- salt2.2g
Method
step 1
Heat the oven to 190C/170C fan/gas 5. Lay the pork belly slices in a single layer in a large roasting tin. Combine the ginger, garlic, five-spice powder, soy sauce, honey, sugar and rice wine, and pour the mixture over the pork, turning the pieces until well-coated. Scatter in the star anise, then cover the tin with foil and roast for 1 hr.
step 2
Remove the foil, scatter over the spring onions and nestle the plums in the tin, cut-side up. Spoon some of the sauce over the pork, onions and plums, and return to the oven for 30 mins.
step 3
Remove the tin from the oven. Turn the pork slices over using tongs. If the spring onions are starting to catch, push them under the pork slices. Turn the heat up to 220C/200C fan/gas 7 and roast for another 15 mins, or until the pork is tender and caramelised – don’t worry if it chars slightly, as this will add flavour. Scatter over the coriander leaves and serve with rice and stir-fried greens, with the sauce from the tin spooned over.
