Prep time: 5 mins  
Cooking time: 30m-35mins  
Serves: 4  

Ingredients 

• 650g-800g approx. Pork Belly Strips  
• 280ml Chang’s Dressing  
• ½ Bunch Coriander  
• ½ Lemon  
• 3 Peaches  
• 2 Bunch Gai Lan 
• 2 Birds Eye Chilli  
• Cooking oil  

Method 

1. Preheat the oven to 200°C. Bring a pot with salted water to a boil.
2. Pat dry the pork belly strips and place them in a mixing bowl. Add ¾ of the marinade dressing to the pork and set aside.
3. Wash and finely chop the coriander, add it to the pork, and reserve some for garnishing.
4. Grate the zest of ½ a lemon onto the pork and mix well.
5. Slice off the peach cheeks and set aside.
6. Bring a large frying pan to medium-high heat. Drizzle with cooking oil, remove excess marinade from the pork, and sear the strips for approximately 1-2 mins on each side until golden brown. Do not overcrowd the pan; it is preferable to sear them in two batches.
7. Place the strips on a baking tray lined with baking paper and set aside.
8. Wash the pan and drizzle with cooking oil. Place the peach cheeks on the pan flesh side down and cook for 2 mins until golden brown. Turn and cook for another minute. Remove from the pan and place with the pork strips.
9. Drizzle the pork and the peaches with all the remaining dressing and place them into the oven. Cook for 15 mins until caramelised and cooked through.
10. Meanwhile, cut the Gai Lan bunches into 3 pieces and cook in the boiling water for 2-3 mins until the stems soften and become vibrant green.
11. Remove the pork and peaches from the oven and serve with Gai Lan. Drizzle with all the pan juices and garnish with freshly sliced chilies and coriander.