serves
4
prep
10 minutes
cook
1:30 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1:30
hour
difficulty
Easy
level
Ingredients
- 600 g pork belly, cut into 2-3 cm pieces
- 1 cup (250 ml) Shaoxing rice wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 5 slices ginger
- 2 star anise
- 2 bay leaves
- 20 g rock sugar (or 1 tbsp caster sugar)
- Steamed rice, sliced spring onion, sliced long red chillies, to serve
Instructions
- Bring a kettle of water to the boil. Place the pork belly into a large saucepan, then cover well with cold water. Bring to the boil over high heat, skimming off any scum from the top with a large kitchen spoon. Remove from the heat and drain the pork in a colander. Wash the saucepan out thoroughly.
- Return the pork to the washed pot and pour over the Shaoxing cooking wine and enough hot water to just cover the meat. Add the soy sauces, ginger, star anise and bay leaves.
- Bring the liquid to the boil over high heat, then cover and reduce to low heat. Cook for 1–1½ hours, stirring very occasionally, until the meat is tender and easily pierced with a fork.
- Uncover the pan and add the sugar to the braising liquid. Increase the heat to high and bring to a boil. Boil, stirring occasionally, until the sauce reduces and thickens until there is just enough sauce to coat the base of the pan.
- Remove from the heat. Serve the red braised pork belly with steamed rice. Sprinkle with spring onions and chillies and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
