Twice-cooked pork belly
- 09.03.2017
- 1 807
Impress your guests with this sticky Asian-inspired braised pork.
Recipe «Twice-cooked pork belly» presented in category Recipes / Meat, to prepare this dish you will need no more 2:55 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25kg piece pork belly, Shredded green cabbage, to serve, Fresh red chilli, thinly sliced, to serve, Fresh coriander leaves, to serve, 1L water , 250ml Yeo's Dark Soy Sauce, 250ml shaoxing wine, 315g caster sugar , 4 whole star anise, 2 cinnamon sticks, 3 thick slices ginger, skin on.
Ingredients:
- 1.25kg piece pork belly
- Shredded green cabbage, to serve
- Fresh red chilli, thinly sliced, to serve
- Fresh coriander leaves, to serve
- 1L water
- 250ml Yeo's Dark Soy Sauce
- 250ml shaoxing wine
- 315g caster sugar
- 4 whole star anise
- 2 cinnamon sticks
- 3 thick slices ginger, skin on
Instructions
- Starting from the thick end, roll up the pork belly firmly into a tight roll. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Combine braising liquid ingredients in a large saucepan. Add pork. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, for 2 hours 30 minutes or until tender. Set aside to cool. Transfer pork to a plate. Pat dry. Cover and place in fridge overnight to chill. Strain braising stock into a bowl. Cover and place in fridge.
- Skim the fat from the reserved braising stock and discard. Transfer stock to a saucepan and cook over medium heat for 20 minutes to reduce and thicken slightly.
- Thickly slice the pork. Preheat a barbecue or chargrill pan on high. Cook pork for 2 minutes each side or until crisp and lightly charred.
- Place the cabbage on a platter and top with the chargrilled pork. Sprinkle with the sliced chilli and coriander leaves.