Web-exclusive: 5-spice pork with spring vegetables

This succulent pork dish can be cooked a day or two ahead of time. I like to quickly roast the cooked meat in a very hot oven just before serving to get it crispy.

• 2 cups hot water
• ¼ cup sake or medium sherry
• ½ cup light soy sauce
• 2 tablespoons liquid honey
• 1 tablespoon rice vinegar or cider vinegar
• 1 teaspoon 5-spice powder
• 1 whole cinnamon stick
• 50g fresh ginger, peeled and very finely sliced
• 1-2 whole red chillies (fresh or dried)
• 6 fat cloves garlic, peeled and halved
• 1-1.2kg free-range pork belly slices
• 2 x 270g packets udon noodles
• 6 heads gai lan, halved, baby bok choy, halved, or other fresh greens
• 2 tablespoons chopped coriander

Place water, sake and all other flavourings in a baking dish that will fit the pork in a single layer. Place the pork on top, skin side up. Cover and bake for 2½ hours at 160°C. (The dish can be prepared to this point and chilled for up to 48 hours.)

Increase oven temperature to 220°C, uncover the meat and roast for 10-15 minutes to crisp the skin. While the pork crisps, cook noodles according to manufacturer’s instructions, adding the green vegetables in the last 2-4 minutes (allow 2 minutes for bok choy and 4 minutes for gai lan).

Drain noodles and vegetables and divide between 6 heated serving bowls. Sprinkle with coriander and top with pork slices. Remove and discard excess fat from pork cooking juices and spoon over pork and noodles. Serves 6