Slow poached five spiced pork belly served on Asian greens and rice

1. Place all poaching ingredients into a large heavy based saucepan & bring to boil.
2. Place pork belly in pot, liquid should just cover, put sheet of baking paper over top of pot and then cover with lid.
3. Bake in oven 160deg or simmer on top of stove for about 2hrs until pork is tender
4. Remove the pork from the stock. Put stock in fridge over night so any fat can solidify and be removed.
5. Place belly on non stick paper in pan, skin side down. Cover with non stick paper and gentle weight and put in fridge over night. This will help compact the pork for when you portion it.
6. The next day remove any fat from stock & reduce the stock to about ½ the liquid. Strain and reserve as the stock becomes the sauce you serve over the pork. Sometimes I add a little extra ketjap manis at this point if it needs a little more sweetness or salt!

to serve

1. Cut into 5 by 5cm squares.
2. Place skin side down in a lightly oiled pan & fry on low to crisp up skin
3. Then pop pork, skin side up into a 200deg oven to reheat.
4. Serve with steamed jasmine rice, greens, and with a generous ladle of reduced sauce.