Sticky Chinese Braised Pork Belly
Chinese style braised pork belly with a delectable sticky sauce makes a wonderful dish to celebrate Chinese New Year, or to cook for family and friends. It is perfect with rice or noodles and with Asian greens on the side.
- 1kg pork belly, whole or cut into 5 cm strips
- 10 spring onions cut into 5 cm lengths
- 4 cloves of garlic, peeled and crushed
- 2.5 cm knob of ginger, thinly sliced
- 1 cup Chinese cooking wine
- 1 cup dark soy sauce
- 1 cup light soy sauce
- 1 cup vegetable broth
- 4 tbsp peanut oil or sesame oil
- 4 star anise
- 2 cloves
- 1 stick cinnamon
- 8 tbsp brown sugar
- Cut the pork belly into large 5 cm diced pieces. Put the pork belly into boiling water and cook for 3 minutes, then drain. This will remove any impurities and tenderise the meat.
- Put half the oil combined with half the brown sugar into a pan, on medium/low heat. When the sugar is melted, add the meat. Caramelize the pork belly until golden brown, then add the Chinese wine and turn up the heat. Cook for 5 minutes, stirring occasionally.
- Pour remainder of oil into a thick-bottomed heavy pot. Add in the spring onions and garlic. When the oil is hot, add in ginger – stir-fry ginger, garlic and spring onions combined with the star anise, cloves, and cinnamon.
- Now, pour the meat with wine and soy sauces into the pot. The liquid should reach 3/4 the height of the meat pile, if not add vegetable broth. Cover the pot & gently simmer.
- Cook for a couple of hours until the meat is extremely soft, but the fat stripes are not melted. Then drain the meat and place into a covered bowl, keeping the liquid.
- Add the remainder of the brown sugar into the liquid and simmer until it becomes a thick sauce. Finally, pour the meat back into the sauce, and simmer for a further 15 minutes.
- Serve with rice or cooked noodles & Asian greens.