Belly pork doesn’t usually feature on the supermarket radar, so you will need to visit a traditional butcher. Ask them to bone & rind the joint for you, a piece about 4lbs will feed six people. Support your high street butcher, there are only 4860 qualified butchers left in Great Britain, their average age is 55 – with very few apprentices joining the trade!
2kg belly pork, removed from the bone, rind scored
2 tsp Chinese five-spice powder
Malden salt, freshly ground pepper
50ml sesame oil
1kg sweet potato, peeled & diced
Vegetable oil for cooking
2 garlic cloves, peeled
Handful of coriander leaves, chopped
Malden salt, freshly ground black pepper
1 large red chilli, de-seeded & chopped
Meanwhile make the sweet potato confit. Put the sweet potatoes in a pan & cover with oil. Add the garlic & cook slowly until the potatoes are tender. Drain off the oil before serving. Sprinkle over the coriander, chilli & seasoning. In the photo I’ve accompanied my pork & potato with wok sautéed Bok Choi & a chefy drizzle of hoi sin.