In a saucepan set to medium heat olive oil and add garlic, chili and ginger, cook until ingredients soften and become fragrant.
Add the star anise and cinnamon, stirring for 2 minutes while the spices heat up.
Add the Chinese cooking wine, soy sauce, stock and brown sugar.
Add the pork fillet and bring the saucepan to boil, then simmer gently for 8 minutes. If the pork fillet is not completely immersed in the liquid turn the fillet regularly while cooking.
Heat a frying pan on the stove on high. At the 8-minute mark, transfer the pork fillet the frying pan and sear for 30 seconds each side, then set aside to rest lightly covered.
Pour the liquid into the frying pan, add your choy sum and blanche for 3 minutes and remove.
Continue to cook the liquid until it reduces into a sticky sauce for serving.
Serve with fragrant jasmine rice.
This recipe is perfect to say hello to spring and to make on a Sunday afternoon for dinner. The crispiness, freshness and sweetness of the apple, fennel and pickled onion salad pairs perfectly with the saltiness of the roast pork crackling. Peter Bouchier’s ~1kg pork belly comes scored and bone-in, meaning you have a juicier, more flavoursome cut of meat. It makes great leftovers too! (see notes on how to reheat)