Taiwanese Five-Spice Braised Pork Belly, Pak Choi & Rice
Treat yourself to comfort food – Taiwanese-style. Enjoy rich, juicy pork that's slowly braised in a sweet, spicy aromatic stock, then topped with roasted peanuts for a nutty crunch. Hao chi (delicious)!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Salt, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a kettle
Slice your pork belly finely with a sharp knife
Rub your five-spice and a pinch of salt all over the sliced pork belly so that it's fully coated in spice
Heat a large, dry, wide-based pan (preferably non-stick with a matching lid), over a high heat
Once hot, add the sliced pork belly and cook for 3 min on each side or until it's browned
Peel and finely slice (don't chop!) your garlic
Combine your gluten free soy sauce and rice vinegar with 150ml [195ml] [250ml] boiled water – this is your braising liquid
Once browned, add half of the sliced garlic to the pork belly and cook for 1 min further
Add your braising liquid and bring to the boil
Once boiling, reduce the heat to low and cook, covered, for 40-45 min or until the pork belly is tender
While the pork belly is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Crush your roasted peanuts with a rolling pin (keep them in the bag so you don't lose them!)
Once the pork has been cooking for 30 min, rinse your white long grain rice until the water runs clear, then add it to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat
Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked
Once done, remove from the heat and set aside (lid on) to steam until serving
Cut the base from your pak choi and separate into leaves
Heat a separate large, wide-based pan or wok (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the pak choi, chopped ginger, remaining sliced garlic and a pinch of salt and cook for 4-5 min or until the pak choi is tender with a slight bite
While the pak choi is cooking, add your hoisin sauce to the pork belly and cook over a medium-high heat for 1-2 min or until thick and sticky – this is your Taiwanese five-spice braised pork belly
Chop your coriander finely, including the stalks
Serve the Taiwanese five-spice braised pork belly over the cooked rice with the pak choi to the side
Garnish with the crushed peanuts and chopped coriander
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (nut, peanut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
