Asian / Dinner / pork

CHINESE BRAISED PORK BELLY

 

So you like pork belly – well you’re gonna love this one.  With a Chinese slant, this Asian inspired pork belly dish is packed with flavour and delivers a punch to send yuor taste buds quivering.  Imagine slow brasied pork belly, infused with chilli, cinamon, orange and soy and brasied till it melts in your mouth.  Imagine no more………  this this was tonights dinner 🙂

Get some pork belly from your butcher.  Ask for the section with the bones underneath, that seems to be the tastier cut of meat in my opinion.  Remove the rind and set aside (we’ll deal with this later) and same with the ribs.  Cut the belly into 2 inch cubes and season.

In a frying pan on medium heat, melt some butter and a little olive oil.  Gently fry the pork belly cubes on all sides until golden all over, remove from the pan and set aside.  Sounds fatty but this renders a lot of fat out of the pork.

Manwhile lets make the sauce.  For 1kg of pork I use the following:

  • 1/4 cup Shaoshing rice wine
  • 1/4 – 1/2 cup ketcap manis (sweet thick soy)
  • juice of 1 orange and some of the zest
  • some vegetable stock
  • brown sugar or palm sugar to taste
  • 3 cloves garlic finely chopped
  • long red chillis taste
  • couple of star anise
  • Cinamon quill
  • Kaffir lime leaf
  • thick slice of ginger
Cook it all up and transfer the pork to it.
I used a chinese claypot to finish the cooking, but you can simply use any casserole dish.
Place in a 160C oven for 90 mins or until you cant stand it anymore.
Lastly I remove the pork to a side dish and reduce the sauce to a syruppy glaze.  Coat the pork belly in the sauce and serve.
We had it with steamed veggies and sauteed mushrooms, but I reckon next time in needs to be with rice or mashed potato to make maximum use of the sauce.

Dare you not to like this !

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