Chinese pork belly
This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice
- 1.5kg pork bellyskin removed and cut into big 5cm chunks
- 1 tbsp groundnut oil
- 3 tbsp light soft brown sugar
- 3 cloves garliccrushed
- a walnut-sized piece gingerpeeled and grated
- 4 spring onionschopped
- 2 star anise
- 1 stick cinnamonbroken
- 4 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 2 tbsp dark soy sauce
- light chicken stock
- to serve spring greens
- to serve leafy greens
- to serve steamed rice
Nutrition: per serving
- kcal550
- fat36.7g
- saturates12.4g
- carbs12.6g
- sugars11.7g
- fibre0.4g
- protein42.2g
- salt1.79g
Method
step 1
Heat a pan of water until boiling. Drop in the pork pieces, bring back to a simmer and cook for 10 minutes, then drain well and leave to cool a little.
step 2
Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
step 3
Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and blanched pork and cook everything together until the pork takes on some colour.
step 4
Add the wine, soy sauces and just enough stock to almost cover the pork. Put the lid on and simmer gently for 3 hours. Take off the lid for the last half-hour or so and raise the heat so the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the greens and rice.
