Chinese Pork Belly - cooking recipe

Ingredients

1/2 cup shao hsing wine (Chinese rice wine) or dry sherry
1/3 cup light soy sauce
1/4 cup cider vinegar
2 tbsp honey
2 tsp chinese five-spice
2 lbs skin on boneless pork belly
1 bunch bok choy, halved lengthwise
4 oz sugar snap peas, halved lengthwise
None None Cilantro leaves and steamed rice, to serve

Preparation

Preheat the oven to 300\u00b0F. Combine wine, soy, vinegar, honey and five spice in a baking dish. Add the pork and rub all over to coat. Place skin side up and cover dish with foil.
Bake 2 hours.
Turn broiler to high. Remove foil and broil 15-20 mins, until skin is well browned and crisp. Add 1/4 cup water to pan if sauce is getting too thick. Let stand, loosely covered, 15 mins.
Meanwhile, blanch bok choy in saucepan of boiling salted water 1 min, adding sugar snaps for the last 30 seconds. Drain well.
Thinly slice pork. Spoon pan juices over pork and top with cilantro leaves. Serve with greens and rice.