Try this twice-cooked Chinese pork belly, then check out our perfect pork belly, pork crackling, roast pork for two and more pork belly recipes
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.
Nutritional Information
- Kcals 550
- Fat 36.7g
- Saturates 12.4g
- Carbs 12.6g
- Sugars 11.7g
- Fibre 0.4g
- Protein 42.2g
- Salt 1.79g
