Roasted Pork Belly With Peanut Salad - cooking recipe

Ingredients

2 tbsp hoisin sauce
1 tbsp ketchup
1 tsp Chinese five-spice powder
2 tbsp honey
2 lbs pork belly, pricked all over with a meat fork, rubbed with salt, cut into 2 or 3 strips
2 tbsp soy sauce
2 oz peanuts
1 tbsp sugar
1 None lime, juice and grated zest
1 None cucumber, cut lengthways into long, thin slices
8 None radishes, thinly sliced
4 None scallions, sliced
1 None red chili, deseeded and chopped
6 sprigs fresh chervil, little reserved for garnish, remainder chopped
1 1/2 cups sticky rice
1 clove garlic, peeled and finely chopped

Preparation

Preheat the oven to 400\u00b0F. In a bowl, mix the hoisin sauce, ketchup, five-spice and 1 tbsp honey. Brush over the flesh sides of the pork strips. In a separate bowl, mix the soy sauce and remaining honey. Brush half over the skin side of the pork. Place in a roasting pan and roast for 45 mins. Remove from the oven and brush the skin side with the remaining soy sauce marinade.
Meanwhile, heat a frying pan and toast the peanuts until golden brown. Spread on a plate and allow to cool.
In a bowl, mix the sugar and lime juice and zest. Season with salt and black pepper. Add the cucumber, radishes, scallions, chili, chervil and peanuts and toss well.
Cook the rice with the garlic according to package instructions. Slice the pork and serve with the rice and salad. Garnish with chervil.