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Taiwanese Five-Spice Braised Pork Belly, Pak Choi & Rice

Taiwanese Five-Spice Braised Pork Belly, Pak Choi & Rice

Rating
4.5rating out of 5

(5990 reviews from our customers)

Prep Time

60 min

Cuisine

Asian

Treat yourself to comfort food – Taiwanese-style. Enjoy rich, juicy pork that's slowly braised in a sweet, spicy aromatic stock, then topped with roasted peanuts for a nutty crunch. Hao chi (delicious)!

Prep Time

60 min

Cuisine

Asian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
garlic-clove
2 garlic cloves
fresh-ginger
15g fresh root ginger
Pork belly
1 x 300g British pork belly
roasted peanuts
1 bag of roasted peanuts (25g) †
Pak-choi
200g pak choi
5-spice
1 tsp five-spice mix
fresh-coriander
5g coriander
basmati-rice
130g basmati rice
Star anise (whole)
1 star anise
Hoisin-sauce
1 hoisin sauce sachet (40g) †
Soy-sauce-sachet
1 tamari soy sauce sachet (15ml) †
rice-vinegar
1 rice vinegar sachet (15ml)
You Will Need
Rolling pin, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 garlic clove
  • 15g fresh root ginger
  • 1 x 300g British pork belly
  • 1 bag of roasted peanuts (25g)<span class="strong">†</span>
  • 200g pak choi
  • 1 tsp five-spice mix
  • 5g coriander
  • 130g basmati rice
  • star anise
  • 1 hoisin sauce sachet (40g)<span class="strong">†</span>
  • 1 tamari soy sauce sachet (15ml)<span class="strong">†</span>
  • 1 rice vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 955 kJ
228 kcal
3603 kJ
860 kcal
Fat
of which saturates
11.2 g
3.6 g
42.3 g
13.6 g
Carbohydrate
of which sugars
17.5 g
2.8 g
65.9 g
10.5 g
Fibre 1.1 g 4.3 g
Protein 14.2 g 53.7 g
Salt 0.57 g 2.15 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 x 300g British pork belly
pork belly (100%)
1 bag of roasted peanuts (25g)
roasted peanut 96%, rapeseed oil. May contain sesame & nuts
200g pak choi
pak choi
1 tsp five-spice mix
Star anise, cinnamon, fennel seed, black pepper, clove
5g coriander
coriander (100%)
130g basmati rice
basmati rice (100%)
star anise
star anise (100%)
1 hoisin sauce sachet (40g)
water, sugar, white miso paste (soya), cornflour, garlic puree, caramelised sugar syrup, 5 spice, rice vinegar, chilli puree, yeast extract , salt, citric acid
1 tamari soy sauce sachet (15ml)
water, soya beans, salt, alcohol (ethanol)
1 rice vinegar sachet (15ml)
rice vinegar, salt
Allergens
  • Allergens highlighted by † (peanut, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Taiwanese Slow Braised Pork Belly, Pak Choi

Boil a kettle

Slice the pork belly finely with a sharp knife

Rub the five-spice and a pinch of salt all over the sliced pork belly so that it's fully coated in spice

2 Taiwanese Slow Braised Pork Belly, Pak Choi

Heat a large, dry, wide-based pan (preferably non-stick with a matching lid), over a high heat

Once hot, add the sliced pork belly and cook for 3 min on each side or until it's browned

Peel and finely slice (don't chop!) the garlic

Combine the tamari soy sauce and rice vinegar with 150ml [250ml] boiled water – this is your braising liquid

3 Taiwanese Slow Braised Pork Belly, Pak Choi

Once browned, add the star anise and half of the sliced garlic to the pork belly and cook for 1 min further

Add the braising liquid and bring to the boil

Once boiling, reduce the heat to low and cook, covered, for 40-45 min or until the pork belly is tender

4 Taiwanese Five-Spice Braised Pork Belly, Pak Choi & Rice

While the pork belly is cooking, peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Crush the roasted peanuts with a rolling pin (keep them in the bag so you don't lose them!)

5 Taiwanese Slow Braised Pork Belly, Pak Choi

Once the pork has been cooking for 30 min, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and a pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

6 Taiwanese Slow Braised Pork Belly, Pak Choi

Cut the base from the pak choi and separate into leaves

Heat a separate large, wide-based pan or wok (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the pak choi, chopped gingerremaining sliced garlic and a pinch of salt and cook for 4-5 min or until the pak choi is tender with a slight bite

7 Taiwanese Slow Braised Pork Belly, Pak Choi

While the pak choi is cooking, add the hoisin sauce to the pork belly and cook over a medium-high heat for 1-2 min or until thick and sticky – this is your Taiwanese five-spice braised pork belly

Chop the coriander finely, including the stalks

8

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Serve the Taiwanese five-spice braised pork belly over the cooked rice with the pak choi to the side

Garnish with the crushed peanuts and chopped coriander

Enjoy!

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