Braised pork belly, Chinese style
Method
- Put the pork with half the ginger in a very large heavy-bottomed pot. Cover with cold water, bring to the boil and gently simmer for 30 mins. Then remove the pork.
- To make the master stock, at the same time, put 2 litres cold water, both soys, the Chinese wine, sugar, cinnamon, dried orange rind, star anise, garlic and the remaining ginger in a large heavy-bottomed pot. Bring to the boil.
- Add the pork, weight down with a plate and simmer gently for about 1-1¼ hours until tender. Then set aside for 10-15 mins, before slicing.
- Reduce about 2 cups of the master stock with the honey in a small pot to form a sauce.
- Briefly blanch the bok choy in another pot of boiling water (or stirfry in a little vegie oil).
- To serve, mound steamed rice on individual plates and top with the bok choy, sliced pork and a decent amount of the reduced sauce.
Ingredients
- 1.5 kg piece of pork belly, skin on
- 2 good knobs of fresh ginger, finely sliced
- 2 cups dark soy sauce
- ½ cup light soy sauce
- 1 cup Chinese rice wine
- ½ cup yellow rock sugar
- 2 cinnamon sticks
- 1 piece dried orange rind
- 5 star anise
- 4 garlic cloves, chopped
- a slurp of honey
- inner leaves of 2 bok choy
Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.