Serving size: Serves 6

Cuisine type: Asian

Cooking time: More than 1 hour

Special options: Lactose free

Course: Main

INGREDIENTS

1kg pork belly, skin on, boned

½ cup (125ml) Chinese cooking wine

¼ cup (60ml) soy sauce

1 tablespoon tamarind concentrate

2 tablespoons honey

½ teaspoon sesame oil

4cm piece fresh ginger (20g), chopped finely

3 cloves garlic, crushed

2 teaspoons five-spice powder

1 star anise

1 dried long chilli

1 teaspoon Sichuan powder

3 cups (750ml) water

900g baby bok choy, halved lengthways

METHOD

Place pork in large saucepan of boiling water; return to a boil. Reduce heat; simmer, uncovered about 40 minutes or until pork is cooked through, drain. 

Meanwhile, combine wine, soy, tamarind, honey, oil, ginger, garlic, five-spice, star anise, chilli, sichuan and the water in large bowl. Add pork; turn to coat pork in marinade. Cover; refrigerate 3 hours or overnight.

Preheat oven to 200°C or 180°C fan-forced. Place pork, skin-side up, on wire rack in large shallow baking dish; reserve marinade. Pour enough water into baking dish to come halfway upside of the dish. Roast pork, uncovered, in hot oven about 30 minutes or until browned.

Meanwhile, strain marinade into small saucepan; bring to a boil. Boil, uncovered, about 20 minutes or until sauce reduces to about 1 cup. Boil, steam or microwave bok choy until just tender; drain.