To make the pork belly, preheat the oven to 160C/140C Fan/Gas 3.
Mix all the ingredients for the pork except the pork belly and oil in a roasting tin along with 300ml/½ pint water, then place the pork belly in the tin and rub the marinade into the skin of the meat. Cook for 2 hours until the pork is tender. Alternatively, you can transfer to a slow cooker and cook on high for 2 hours.
Once cooked, remove the pork from the tin. Put the cooking liquid and marinade into a saucepan over medium heat and heat until you have a sticky glaze.
To make the greens, bring a large pan of salted water to the boil, then add the bok choi and blanch for 2–3 minutes. Use a slotted spoon to remove from the water, drain and then transfer to a chopping board. Use a sharp knife to chop the greens into smaller pieces.
In a small bowl or jug, mix together the garlic, cornflour, soy sauce and sesame oil with 1 tablespoon water to make a sauce.
Heat a wok or large frying pan over a high heat then add the oil and greens and stir-fry for 2–3 minutes, or until heated through. Once the greens are wilted, push them to one side in the pan and tip in the sauce. Allow to bubble and thicken, then stir together with the greens. Taste and season with the white pepper.
Meanwhile, thinly slice the cooked pork. Heat another frying pan over a medium-high heat with some oil, then add the pork slices and pan-fry until crisp on both sides, brush regularly with the reduced sticky glaze.
Serve the fried pork slices with the greens and some steamed rice on the side.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.