Celebrate Chinese NEW YEAR

Why not try some of our Test Kitchen’s favourite recipes from this varied and exquisite cuisine?

- ROSIE BENSBERG

CHINESE-STYLE PORK BELLY

This aromatic mix of flavours will refresh your Sunday roast pork.

SERVES 6

•1tsp salt

•1tsp five-spice powder, mixed with a little water

• 1tsp ground black pepper

•2tsp olive oil

•1kg (2¼lb) belly pork (ask your butcher to score the rind)

•150ml (5fl oz) soy sauce

•200ml (7fl oz) Chinese rice wine

•1 red chilli, seeds removed, sliced

•Bunch of spring onions, sliced

•Bunch of coriander, chopped

1 Heat the oven to 240C/ Gas 9. Mix the salt, five-spice paste and black pepper with the olive oil, and rub the mixture all over the scored pork belly.

2 Place the pork on a rack, set over a large roasting pan, and roast in the oven for 25 mins, until the pork starts to crackle all over. Turn the oven temperature down to 180C/Gas 4.

3 Pour away any fat from the roasting pan. Add the remaining ingredients, including the coriander stalks but omitting the coriander leaves, and return to the oven for a further 2 hrs.

4 Remove the pork, chilli, onion and coriander stalks from the roasting pan. Add the chopped coriander leaves to the pan juices, stir and serve as a sauce with the pork.

PER SERVING 536 cals, 34g fat, 11.5g sat fat, 6g carbs

TIP Serve with stir-fried green veg and steamed rice.