Ingredients
3 tbsp rice bran oil
1 tsp salt
1 tsp SIDS CRAZY LEMON
2 tsp five spice
2 cups water
1 Oxo chicken stock cube
850 g butter beans
2 cloves garlic, crushed
zest and juice of 1 lemon
SIDS SALT & PEPPER to taste
steamed pak choy to serve
500 g piece pork belly
Directions
Preheat oven to 220°C.
Score the fat of the pork with a very sharp small knife cutting on a diagonal 1 cm apart.
Rub pork belly meat with 1 tbsp olive oil, SIDS SALT & PEPPER, 5 spice and SIDS CRAZY LEMON into the skin. Place pork into an oven dish. Pour the water mixed with stock cube, around the base.
Place into the oven for 30 minutes until the skin is crispy and golden. Turn oven down to 180oC and continue to cook for 1½ hours. You may need to add extra water.
BEAN MASH: Rinse butter beans in a sieve under cold water. Place into a kitchen processor, add garlic, remaining oil and lemon. Blitz a few times until it is nearly smooth with a few chunky pieces. Place into a bowl and warm before serving.
When the pork is cooked, remove from oven and set aside while you cook the pak choy.
Cut the pork into four even sized pieces. Serve a spoon of bean mash onto the plate, top with a piece of pork, pak choy on the side and season with SIDS SALT & PEPPER.
