Oven-baked pork belly with mustard sauce

Ingredients

For the roast

• 900 g pork belly (6 slices)
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 teaspoon five-spice blend
• 1 teaspoon ground ginger
• 2 garlic cloves
• 3 tablespoons butter
• 1 tablespoon olive oil
• 100 g smoked bacon slices
• 4 teaspoons honey mustard
• 50 ml white wine

For the side

• 1500 ml water
• 1 teaspoon salt
• 500 g green beans
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 garlic clove
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground chili

Preparation

1. Mix the fish sauce, rice vinegar, five-spice blend and ginger. Coat the pork belly slices with the marinade and leave them in the fridge for 2 hours. 2. Put the sliced garlic, butter and olive oil in an ovenproof casserole. Add the meat, smoked bacon and marinade, then bake at 160°C for 60 minutes, until the meat starts to soften. 3. Mix the honey mustard with the white wine, then pour it over the meat. Return the casserole to the oven at 200°C for 20 minutes, until the slices are browned and the sauce has thickened. 4. Wash and trim the green beans. Boil them for 5 minutes in 1500 ml water with the salt, then drain well; they should remain slightly firm. 5. Melt the butter and heat the olive oil in a pan. Add the chopped garlic, cumin, chili and green beans and cook for 4 minutes, until the garlic is fragrant and the beans are still slightly crisp.