|
Twice-cooked Chinese Pork |
Printer Friendly Copy |
 |
|
| Serves 6 |
Prep 45 mins |
Cooking 3h mins |
Easy |
|
| |
|
|
My rating |
 |
Ingredients |
2 x 450g pork belly slices, cut into 5 cm chunks
1 tbsp groundnut oil
3 tbsp light soft brown sugar
4 spring onions, chopped
2 star anise
1 stick cinnamon, broken
4 tbsp Shaoxing wine
3 tbsp light soy sauce
chicken stock
spring greens to serve
leafy greens, to serve
steamed rice to serve
|
|
-
Heat a pan of water until
boiling. Drop in the pork pieces, bring back to a simmer
and cook for 10 mins, then drain well and leave to cool a
little.
-
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.
-
Add the spring onions and cook
for 2 -3 mins, then add the spices and blanched pork and
cook everything together until the pork takes on some
colour.
-
Add the wine, soy sauce 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.
|
|
DAILY
DINNERS 
