adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Twice-cooked pork belly
Twice-cooked pork belly
0 Likes
Prep Time:
390 minutes
Cook Time:
175 minutes
Total Time:
565 minutes
Wow your guests with this flavorful Asian braised pork.
Ingredients:
  • 1.25kg piece pork belly
  • Shredded green cabbage, to serve
  • Fresh red chilli, thinly sliced, to serve
  • Fresh coriander leaves, to serve
  • 1L (4 cups) water
  • 250ml (1 cup) Dark Soy Sauce
  • 250ml (1 cup) shaoxing wine
  • 315g (1 1/2 cups) caster sugar
  • 4 whole star anise
  • 2 cinnamon sticks
  • 3 thick slices ginger, skin on
Instructions:
  • Roll up the pork belly tightly from the thick end. Secure the roll by tying it crossways with unwaxed white kitchen string at 2cm intervals.
  • In a large saucepan, mix together the braising liquid ingredients. Add the pork and bring to a boil over medium-high heat. Reduce the heat to low and cook, partially covered, for 2 hours and 30 minutes until the pork is tender. Let it cool, then transfer the pork to a plate. Pat it dry, cover, and refrigerate overnight. Strain the braising stock into a bowl, cover, and refrigerate.
  • Remove the fat from the reserved braising stock and discard it. Pour the stock into a saucepan and simmer over medium heat for 20 minutes to reduce and slightly thicken.
  • Slice the pork into thick pieces. Preheat a barbecue or chargrill pan on high heat. Grill the pork for 2 minutes on each side until it is crispy and lightly charred.
  • Arrange the cabbage on a serving platter and layer on the chargrilled pork. Generously garnish with sliced chili and fresh coriander leaves.

Similar Recipes