1.2kg pork belly, cut into thick slices
2 cinnamon sticks
3 star anise
1 tsp Chinese five spice blend
6 plums, fresh or bottled, halved (or 6 tbsp plum preserve)
150ml red wine
juice of 2 oranges
1 chicken stock pot
150g Chinese greens, such as pak choi
- Put the pork into a slow cooker with the cinnamon, star anise, five spice, plums, wine, orange juice and stock pot. Cook on low for 6 hr or on high for 3 hr. Alternatively, put the ingredients into a casserole dish with a scrunched up piece of wet wax paper inside the lid and cook in the oven on 150C for 4 to 6 hr, until the pork is ultra-tender and almost falling apart.
- When the pork is tender, skim off the fat, add the Chinese greens so the stalks are immersed and allow to steam for 2–3 min. Serve with rice or mashed potatoes or even noodles.