Asian belly pork with pak choi & celeriac mash

Preheat the oven to 160c Put the sliced onion in the middle of the bottom of a roasting pan, not much larger than the meat. Make sure the pork is nice and dry, wipe over with some kitchen paper to remove any moisture. Rub all over with the spice mix, getting into all the nooks and crannies. Sprinkle the rind with sea salt and rub in. Place the pork on top of the sliced onion. Cover the roasting dish tightly with foil, try to make a dome shape so it does to stick to the pork. Place in the oven and cook for 2 and a half hours. Raise the temperature of the oven to 220c. Remove the foil and cook for a further 20-30 mins to crisp up the crackling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

INSTRUCTIONS

Step 2

Preheat the oven to 160c

Step 3

Put the sliced onion in the middle of the bottom of a roasting pan, not much larger than the meat.

Step 4

Make sure the pork is nice and dry, wipe over with some kitchen paper to remove any moisture.

Step 5

Rub all over with the spice mix, getting into all the nooks and crannies.

Step 6

Sprinkle the rind with sea salt and rub in.

Step 7

Place the pork on top of the sliced onion.

Step 8

Cover the roasting dish tightly with foil, try to make a dome shape so it does to stick to the pork.

Step 9

Place in the oven and cook for 2 and a half hours.

Step 10

Raise the temperature of the oven to 220c.

Step 11

Remove the foil and cook for a further 20-30 mins to crisp up the crackling.