Crisp Chinese Roast Pork with spicy Shrimp Broth (serves 4)

• 1-kilo belly of pork
• 1 pack of straight to the wok noodles
• 2 teaspoon five spice
• 1-teaspoon black mustard seeds
• 1 teaspoon Szechuan peppers
• 1 teaspoon black peppercorns
• 1 teaspoon caster sugar
• 100 grams shitake mushroom
• 100 grams pak choi, sliced lengthwise
• 50 grams trimmed sugar snap peas
• 3 cloves garlic chopped
• 20 grams ginger finely chopped
• 1/2 large red pepper sliced
• 1 litre chicken stock
• 2 Tbsp oyster sauce
• 20 raw tiger shrimp
• 1 Tbsp vegetable oil
• 1/2 red chili deseeded, finely diced

1. Using a pestle & mortar grind up the Szechuan & black peppers and the mustard seeds until the mix is fine then add the five spice & sugar.
2. Lightly score the skin at a 45 degree angle then repeat in the opposite direction. Then pour a kettle of boiling water over it. Leave it to drain and then dry well with paper towels.
3. Turn the pork belly meat side up and rub the dry spice mix into the meat well.
4. Preheat oven to 200 C (gas mark 6), then place the pork belly on a wire rack skin side up and sit that over a roasting tray half filled with cold water.
5. Place in the middle of the oven for 15 minutes, then turn the heat down to 180 C (gas mark 4) & cook for a further 2 hours.
6. Cut off the stalks from the shitake mushrooms and put them into a stainless steel saucepan together the chicken stock & oyster sauce. Simmer on a medium high heat until you have 500 ml left.
7. Meanwhile slice the shitake mushrooms.
8. Strain the chicken stock then add the mushrooms slices, red pepper, pak choy, red chili & sugersnap peas... then turn off the heat.
9. In a hot wok stir fry quickly the shrimp in the oil, with the garlic & ginger for 4 minutes, then remove from the heat.
10. Increase the temperature of the oven to 220 C (gas mark 8) and roast the pork belly for a further 15 minutes. Turn the oven off and keep the door slightly ajar.
11. Check the red pepper in the stock is cooked enough then add the shrimp & the noodles.
12. Divide the shrimp broth between 4 bowls, then cut up the pork belly into bite sized squares and place a few pieces on top of each bowl.

Chef’s Tips

You can marinade the pork belly for longer before roasting it you wish. Make sure you have a good sharp knife handy to cut up the pork, if you do have difficulty then try turning the pork upside down so that the knife goes through the meat then the crackling.