Slow roast five spice pork belly gravy
Ingredients
- 1 tbsp Chinese five-spice powder
- 3 tbsp soy sauce
- 1 tbsp honey
- 100ml Shaohsing rice wine or dry sherry
- 2 tbsp malt vinegar
- thumb-sized piece of ginger, peeled and finely grated
- 4 garlic cloves, finely grated
- ½ red chilli, roughly chopped (optional)
- 1-1.2kg piece of boneless pork belly, lightly scored all over
- 1 tsp sunflower oil
- 200ml chicken stock
- 2 tsp cornflour
- sliced spring onions, chillies and roughly chopped coriander, to serve (optional)
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