Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.
Serves 6 
For the pork:
2 kg pork belly, fat scored horizontally
3 tbsp rapeseed oil
1–2 tsp Chinese five-spice powder
2 garlic bulbs, peeled and sliced in half horizontally
1 large onion, peeled and cut into thick slices horizontally
Sea salt
For the stir fry greens:
1 tbsp of sunflower oil
1 thumb sized piece of ginger, finely sliced
2 cloves of garlic, finely sliced
2 large pak choy, slice in half
1/2 head of Chinese cabbage, roughly shredded
1 tbsp of light soy sauce
1 tsp of sesame oil
For the chilli noodles:
300g egg noodles
2 red chillies, deseeded and finely chopped
8 spring onions, trimmed and finely sliced on the diagonal
1 tbsp chilli oil
Large roasting tin
Large wok
Large pot
