It was so yummy I had to take 3 photos!
I got a really nice piece of belly pork from the local butchers (on the bone) and let it marinate overnight in the fridge in some five spice powder, a few crushed pieces of star anise, salt and Ketjap Manis. I then slow cooked it for approx 4 hours in the oven, on a bed of crushed garlic and ginger. After the four hours was up I removed the skin to make crackling (YUM!), then glazed the top with oyster sauce, before popping it under the grill to caramelise.
We ate it with stir fried pak choi (done simply with just some fresh ginger), some steamed rice and a pickled salad. Ben, who is no way near as fussy as he used to be for a while, loved it so much he polished off two helpings :-) We then had the leftovers the next day, shredded and stir fried with beansprouts and rice noodles.
By the way, I did have a little help with this dish - Jasmine washed and sliced the pak choi all by herself, and then made the dressing for the salad too..... a keen little helper in the kitchen she is!
