Twice-Cooked Chinese Pork Belly

Name: Twice-Cooked Chinese Pork Belly
Total time: 3 h 45 min
Yield: serves 6
Ingredients: pork belly 1.5kg, skin removed and cut into big 5cm chunks; groundnut oil 1 tbsp; light soft brown sugar 3 tbsp; garlic 3 cloves, crushed; ginger a walnut-sized piece, peeled and grated; spring onions 4, chopped; star anise 2; cinnamon 1 stick, broken; shaoxing wine 4 tbsp; light soy sauce 2 tbsp; dark soy sauce 2 tbsp; light chicken stock; spring greens to serve; leafy greens to serve; steamed rice to serve

3 hours 45 minutes
serves 6
Easy

This delicious twice-cooked Chinese pork belly is really tender and packed with great flavours. Serve with green vegetables and steamed rice

March 31, 2017 at 12:00 pm

Ingredients

pork belly 1.5kg, skin removed and cut into big 5cm chunks
groundnut oil 1 tbsp
light soft brown sugar 3 tbsp
garlic 3 cloves, crushed
ginger a walnut-sized piece, peeled and grated
spring onions 4, chopped
star anise 2
cinnamon 1 stick, broken
shaoxing wine 4 tbsp
light soy sauce 2 tbsp
dark soy sauce 2 tbsp
light chicken stock
spring greens to serve
leafy greens to serve
steamed rice to serve

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.