Ingredients
- 1 kg (2 lb 4 oz) piece pork belly, skin on and boned (ask your butcher to do this)
- 2 tablespoons honey
- 11 1/2 teaspoons Chinese five-spice powder
- 2 tablespoons oil
- 5 garlic cloves, thinly sliced
- 1.5 cm ( 5/8 inch) piece ginger, sliced
- 2 spring onions (scallions), trimmed and chopped, plus extra, diagonally sliced, to serve
- 2 star anise
- 60 ml (2 fl oz/1/4 cup) soy sauce
- 100 g (31 1/2 oz/3/4 cup) shaved palm sugar (jaggery)
- 1/4 teaspoon ground white pepper
- 250 ml (9 fl oz/1 cup) chicken stock
Method
1. Cut the pork in half lengthways and slice each half into eight pieces. Combine the honey, five-spice powder and 1 tablespoon of warm water in a large bowl and stir to combine well. Place the meat in a bowl and rub the honey mixture all over the meat. Cover the bowl with plastic wrap and refrigerate for 1 hour.
2. Heat the oil in a large saucepan over medium-high heat, add the pork pieces and cook, turning, for 4-5 minutes or until the skin is slightly charred and the meat is brown. Take care when cooking as the skin will spit. Drain off any excess fat.
3. Add the garlic, ginger and spring onions and stir-fry for about 1 minute or until fragrant. Add the star anise, soy sauce, palm sugar, white pepper, stock and 250 ml (9 fl oz/1 cup) water. Bring the mixture just to the boil, then reduce heat to low, cover pan and cook meat gently for 11 1/2 hours, turning occasionally or until the meat is very tender. Remove the meat to a bowl and skim excess fat from surface of cooking liquid. Remove the ginger and star anise, then bring liquid to the boil and cook for 10-15 minutes or until reduced and thickened slightly. Return the meat to the liquid, cover and heat through.
4. Meanwhile, to make the coconut rice, rinse the rice under cold water until the water runs almost clear. Drain well, then combine in a saucepan with the coconut cream and 250 ml (9 fl oz/1 cup) water. Bring to the boil, then reduce heat to medium-low, cover tightly and cook for 10-12 minutes or until most of the liquid is absorbed. Remove from heat and stand the rice for 10 minutes or until tender. Divide the rice among the serving plates, add the pork pieces, spoon over the reduced cooking juices and serve topped with spring onion.
