Jamie Oliver’s roasted pork belly with Chinese five spice
Jamie Oliver shares his recipe for Chinese five spice roasted pork belly with spiced apple sauce
Added on
March 15, 2013
Jamie Oliver’s known for his fantastic homecooking and this recipe for roasted pork belly with Chinese five spice and spiced apple sauce is no exception
Take the flat piece of belly, dry the rind and score deeply with a sharp knife.
Rub the rind all over with Chinese five spice, oil and salt.
Line a shallow roasting pan with foil.
Place the belly onto the foil and tuck the foil around the joint.
Open roast for about 2 hours.
When cooked, allow the belly to rest for 10 minutes before serving.
For the apple sauce: place all ingredients into a small pan with lid. Simmer with lid on for about 10 minutes until cooking apples are fluffy. Mix well together and put to one side.
Serve the pork cut into thick chunks with apple sauce, roasted vegetables and creamy mashed potato.
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You will need
Piece of belly pork about 900g, boneless or bone-in
Chinese five spice 1 tbsp
Oil
Salt
For the apple sauce
Cooking apples 2, cored, peeled and sliced
Eating apple 1, cored and sliced
Brown sugar 2 tbsp
Apple juice or ginger beer a splash
Chinese five spice a pinch
Method
Preheat the oven to 180°c/gas 4.
Take the flat piece of belly, dry the rind and score deeply with a sharp knife.
Rub the rind all over with Chinese five spice, oil and salt.
Line a shallow roasting pan with foil.
Place the belly onto the foil and tuck the foil around the joint.
Open roast for about 2 hours.
When cooked, allow the belly to rest for 10 minutes before serving.
For the apple sauce: place all ingredients into a small pan with lid. Simmer with lid on for about 10 minutes until cooking apples are fluffy. Mix well together and put to one side.
Serve the pork cut into thick chunks with apple sauce, roasted vegetables and creamy mashed potato.
Piece of belly pork about 900g, boneless or bone-in
Chinese five spice 1 tbsp
Oil
Salt
For the apple sauce
Cooking apples 2, cored, peeled and sliced
Eating apple 1, cored and sliced
Brown sugar 2 tbsp
Apple juice or ginger beer a splash
Chinese five spice a pinch
Preheat the oven to 180°c/gas 4.
Take the flat piece of belly, dry the rind and score deeply with a sharp knife.
Rub the rind all over with Chinese five spice, oil and salt.
Line a shallow roasting pan with foil.
Place the belly onto the foil and tuck the foil around the joint.
Open roast for about 2 hours.
When cooked, allow the belly to rest for 10 minutes before serving.
For the apple sauce: place all ingredients into a small pan with lid. Simmer with lid on for about 10 minutes until cooking apples are fluffy. Mix well together and put to one side.
Serve the pork cut into thick chunks with apple sauce, roasted vegetables and creamy mashed potato.
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