Asian Style Belly of Pork

Chinese Leaf, Pak Choi and Spring Onion

Asian style slow braised pressed pork with greens of Chinese leaf, pak choi, spring onions, ginger and coriander stir fried in a light sesame oil.

Pork ginger, light muscovado sugar, light soya sauce, dark soya sauce, shaoxing wine sulphur dioxide, chicken stock, star anis, coriander seed, chilli flake, five spice, lemon grass, garlic, honey, Chinese leaf, spring onion, coriander,sesame, salt, pepper
Celery, Wheat, Sesame, Soya, Sulphur Dioxide We do not operate in an allergen free kitchen so please be aware that traces of nuts and other allergens may be present.
Remove the outer wrapping and lid, but keep the parchment covering the dish in place. Heat in a preheated oven for 30 minutes at 170c (fan), 190c (electric), Gas Mark 5. Ensure food is piping hot before serving. Your oven may be different to ours, so all instructions are guidelines only. Discard the baking parchment from the top and remove the pork from the tray and set aside. Spoon the greens directly onto a warm plate and then place the pork over the greens and spoon over any remaining sauce.
£13.00£26.00 Per Portion

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