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Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.

Serves 4-6
2 kg (4½lb) pork belly, fat scored horizontally
3 tblsp rapeseed oil
1–2 tsp chinese five-spice powder
2 garlic bulbs, peeled and sliced in half horizontally
1 large onion, peeled and cut into thick slices horizontally
sea salt

For the stir fry greens:
1 tablespoon of sunflower oil
1 thumb sized piece of ginger, finely sliced
2 cloves of garlic, finely sliced
2 large pak choy, slice in half
1/2 head of Chinese cabbage, roughly shredded
1 tablespoon of light soy sauce
1 teaspoon of sesame oil

For the chilli noodles:
300g egg noodles
2 red chillies, deseeded and finely chopped
8 spring onions, trimmed and finely sliced on the diagonal
1 tbsp chilli oil

Preheat the oven to 160°C (325°F/Gas 3). Rub the pork belly all over with oil, dust with the Chinese five-spice powder and sprinkle with sea salt.
Place the garlic bulb halves and onion slices in the base of a large roasting tin and place the pork belly on top, skin-side down. Pour in a few tablespoons of water. Put the roasting tin in the oven and cook for 2½–3 hours.
Remove from the oven and turn the pork belly over so that it is skin-side up. Sprinkle the skin with a little extra sea salt.
Turn up the oven to 220°C (425°F/Gas 7) and cook the pork for a further 15–20 minutes until the skin is crispy. Carve into thick slices and serve with the noodles and greens.

For the stir fry greens:
Heat a large wok over a high heat and add a good glug of sunfloweroil. Peel and finely mince a thumb-sized piece of ginger, and add to the wok along with two finely minced garlic cloves. Fry for 30 seconds before adding three roughly shredded pak choy and half a head of roughly shredded chinese cabbage. Stirfry until the greens are tender, then drizzle with a tablespoon of light soya sauce and a teaspoon of sesame oil. Serve Straight away.
 
For the chilli noodles:
Cook the noodles in a large pot of boiling water according to the packet until they are tender. Drain the noodles and set aside.
Heat some more of the sunflower oil in a large wok over a medium heat. Add the chillies and half the spring onions and fry for about 5 minutes. Add the noodles and the chilli oil and fry until they are heated through.