Roast Pork Belly with Bok Choy
2 tbsp olive oil
1 tbsp Chinese five spice
60ml orange juice
100ml soy sauce
60ml rice wine vinegar
1 garlic clove, crushed
2 bunches bok choy
Place the pork belly on a baking tray lined with baking paper. Massage with oil, sprinkle over the Chinese five spice and season with salt.
Roast the pork belly on the top shelf in the oven for 30 minutes until the skin is nice and crunchy then reduce the heat to 180C.
While the pork is roasting, combine orange juice, soy sauce, honey, vinegar and garlic in a bowl and whisk to combine.
Remove the pork belly from the oven and place it in a deep baking dish. Pour in the orange mixture and return the pork to the oven to cook for a further 30 minutes until the pork is cooked through.
Remove the pork belly from the oven and allow to stand for 10 minutes.
Bring a large pot of water to the boil, place the bok choy in and cook for 1-2 minutes then drain.
Pour the pork juices equally into serving bowls, top with the bok choy and sliced pork belly and serve alongside white rice or rice noodles.