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|Type of dish||Asian|
|Cooking time||30 min - 1 hour|
Pork belly is one of my favourite cuts of meat. I know many people shy away from it because of the fat content but it adds so much more to a dish and tenderness to the cooked meat. Personally, I would rather eat good honest fat that hasn't been processed than the stuff hidden in processed food (and let's face it, you're not going to eat it every day).
I love this Chinese-style spicy sticky pork, - it's easy to prepare and is perfect with steamed rice and vegetables. If you don't want it too hot, cut down the chillies in the recipe.
Any leftovers can be shredded and stuffed into a roll for lunch the next day.
SPICY STICKY BRAISED PORK BELLY
|500g New Zealand pork belly|
|2 cups water|
|1 cinnamon stick|
|6 star anise|
|2 -4 dried chillies, finely chopped|
|5cm piece of fresh ginger, peeled and grated|
|2Tbsp dark soy sauce|
|2Tbsp white vinegar|
|2Tbsp brown sugar|
|1. Cut the pork into 2.5cm cubes.
2. Add two tablespoons of vegetable oil to a heavy based or cast iron frying pan, and heat over a medium high heat. Add the pork cubes to the pan when the oil is hot. Cook the pork on all sides until golden brown (about a minute on each side).
3. Add the grated ginger, star anise cinnamon stick and chillies to the pan and fry for a few more minutes. Stand back as the chili fumes can make you eyes water!
4. Add the water and bring to the boil, then turn heat down to low and place a lid on the frying pan.
5. Cook on simmer for 45 minutes until pork is tender but still firm. Remove the pork from the pan and set aside.
6. Whisk together the sugar, vinegar and soy sauce then add to the pan, boiling the liquid until it reduces by half.
7. Add the pork back to the pan and continue to cook until the juices reduce and become sticky. Stir constantly at this stage.
Serve the pork with steamed rice and a side of steamed bok choy. Serves four.
For more recipes like this, visit Pease Pudding.
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