You can either serve this on a plate, or make the most of the fantastic stock and serve in a deep dish.

1 tsp Szechuan pepper
6 juniper berries
1 tsp pimento
10 black peppercorns
1 tsp fennel seeds
1 tsp coriander seeds
10g fresh root ginger, peeled and finely chopped
100g apples, peeled, cored and cut into 1cm dice
100g onions, cut into 1cm pieces
100g carrots, cut into 1cm pieces
100g celery, cut into 1cm pieces
100g leek (white section), sliced into 1cm rings
100g fennel or parsnips (depending on the season), cut into 1cm slices
3 star anise
1 bay leaf
1 cinnamon stick
200ml apple juice
200ml fruity white wine
1 small bunch thyme
3 sprigs rosemary
800g pork belly, skin removed
Salt & pepper

  1. Using a mortar and pestle, coarsely grind the Szechuan pepper, juniper berries, pimento, peppercorns, fennel and coriander seeds.
  2. Mix the chopped fruit and vegetables with the spices and ginger, tip them into a roasting tin, pour over the apple juice and white wine and lay the whole sprigs of herbs on top.
  3. Season the pork belly on all sides with salt and pepper and sit the pork belly on the bed of vegetables and herbs. Cook the pork belly on shelf level 2 on Steam setting 2 at 120°C for 150 minutes.
  4. Once the program is finished, lift the pork belly off the vegetables and keep it warm. Drain the vegetables through a fine sieve (apply some pressure to the diced vegetables to release the juices) into a pan. Briefly bring the juices to the boil, then return the vegetables to the pan and reheat.
To serve

Arrange some of the vegetable mixture on a plate, cut the pork belly into even slices, lay on top of the vegetables and spoon over some of the concentrated juices. Garnish with sprigs of thyme and rosemary, drizzle with a few drops of fruity olive oil, and sprinkle with fine sea salt and coarse ground pepper.

Chef's Secret

The Chinese-style stock and spicing makes this delicious served with Mei noodles – just boil briefly and toss with a little oil.