Twice-cooked pork belly

Recipes / Meat

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the cabbage on a platter and top with the chargrilled pork. Sprinkle with the sliced chilli and coriander leaves.