
Slow-roast five-spice pork belly & gravy
With its blend of cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves, Chinese five-spice provides a simple shortcut for aromatic pork. If you only have the option of buying pork belly pieces, go for the thicker end. If the ribs are attached, ask your butcher to remove them, then freeze them to cook another time.
SERVES 5-6 PREP 20 mins plus optional overnight marinating
COOK 3 hrs EASY
1 tbsp Chinese five-spice powder
3 tbsp soy sauce
1 tbsp honey
100ml Shaohsing rice wine or dry sherry
2 tbsp malt vinegar thumb-sized piece of ginger, peeled and finely grated
4 garlic cloves, finely grated
½ red chilli, roughly chopped (optional)
1-1.2kg piece of boneless pork belly, lightly scored all over
1 tsp sunflower oil
200ml chicken stock
2 tsp cornflour sliced spring onions, chillies and roughly chopped coriander, to serve (optional)
1 Mix together the five-spice powder, soy, honey, rice wine, vinegar, ginger, garlic and chilli. If you have time, pour the mixture into a shallow dish and sit the pork in the dish skin-side up, so only the meaty side is in the marinade and the skin stays dry. Salt the skin lightly and chill overnight if you have time, or for up to 24 hrs. (If you don't have time to marinate the pork, skip this and move straight to step two.)
ãã®èšäºã¯ BBC Good Food UK ã® September 2022 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã ?  ãµã€ã³ã€ã³
ãã®èšäºã¯ BBC Good Food UK ã® September 2022 çã«æ²èŒãããŠããŸãã
7 æ¥éã® Magzter GOLD ç¡æãã©ã€ã¢ã«ãéå§ããŠãäœåãã®å³éžããããã¬ãã¢ã ã¹ããŒãªãŒã9,000 以äžã®éèªãæ°èã«ã¢ã¯ã»ã¹ããŠãã ããã
ãã§ã«è³Œèªè ã§ã? ãµã€ã³ã€ã³

'I make food that's multipurpose'
In our series on managing the rising cost of living, we asked you how you're adapting and for your tips on making the grocery shop go further

Subtle flavours for sunny days
Enjoy the many May bank holidays with something dry, refreshing and fruity

Kung Pao & Beyond by Susan Jung
Editor Keith Kendrick indulges his love of fried chicken with this celebration of the whole bird

'THE WORLD'S BEST'
Sandwiched with meringue and cream, this light and airy Norwegian party cake is a guaranteed crowd-pleaser

The power of growing your own
Growing veg offers more than sustenance for some, be it a means to connect with their country of birth, or a way to recreate flavours enjoyed overseas. Here I speak to growers - for businesses and at home - about why they got into it and what it means to grow your own

Our school dinner meals go down a storm
A desire to pay it forward led Samantha Couzens to meeting her best friend Penny Hill, and the pair have been cooking together ever since

Johnny Godden's fish & chips
The boss of Cornwall's Flying Fish Seafoods shares his favourite recipe, evoking memories of his childhood

watercress
Rich in vitamins and minerals, this salad leaf also adds a fresh burst of peppery flavour to a variety of dishes

let's eat more fish
Try this nutritious midweek main that's effortless to make and counts as two of your five-a-day

veggie weekdays
Go meat-free Monday to Friday and enjoy more of your five-a-day with these cost-efficient recipes