Chinese Pork Belly

• 1/2 cup shao hsing wine (Chinese rice wine) or dry sherry
• 1/3 cup light soy sauce
• 1/4 cup cider vinegar
• 2 tbsp honey
• 2 tsp chinese five-spice
• 2 lbs skin on boneless pork belly
• 1 bunch bok choy, halved lengthwise
• 4 oz sugar snap peas, halved lengthwise
• None None Cilantro leaves and steamed rice, to serve

1. Preheat the oven to 300u0b0F. Combine wine, soy, vinegar, honey and five spice in a baking dish. Add the pork and rub all over to coat. Place skin side up and cover dish with foil.
2. Bake 2 hours.
3. Turn broiler to high. Remove foil and broil 15-20 mins, until skin is well browned and crisp. Add 1/4 cup water to pan if sauce is getting too thick. Let stand, loosely covered, 15 mins.
4. Meanwhile, blanch bok choy in saucepan of boiling salted water 1 min, adding sugar snaps for the last 30 seconds. Drain well.
5. Thinly slice pork. Spoon pan juices over pork and top with cilantro leaves. Serve with greens and rice.

shao hsing wine, soy sauce, cider vinegar, honey, skin, bok choy, sugar snap peas, cilantro

Taken from recipes-plus.com/api/v2.0/recipes/30933 (may not work)