Pork is an extremely under utilised meat especially cuts like belly pork and trotters. Luckily chefs all over the world are making these cuts popular again in traditional and trendy new dishes. While many of us may dine on these dishes when eating out we still aren't cooking these cuts in the home. Below is a simple recipe that makes great use of the under rated cut belly pork. Strain the master stock after using and freeze for up to 6 months to reuse.
Portions: 6 Portions
Preparation: 30 minutes
Cooking: 2-3 hours
- 800g belly pork (skin on)
- 600ml water
- 75ml dark soy sauce
- 200ml shaohsing wine
- 4-5cm piece of ginger, peeled
- 3 garlic cloves, bruised with the side of a knife
- 3 star anise
- 3 dried Chinese mushrooms
- 2 spring onion, halved
- 3 large pieces of rock sugar or 3 tbsp caster sugar
- 1 tbsp corn flour (add more if necessary)
- boiled rice
- steamed pak choi (see recipe) or stir fried or steamed Chinese green vegetable of your choice
- Pork: Bring some water to the boil in a large saucepan or wok. Place the pork in it and cook it for 2-3 minutes. Remove it from the water and allow it to cool briefly. Slice the belly pork into pieces 1cm thick and 3 cm long.
- Master Stock: Place all the master stock ingredients in a saucepan and bring them to the boil. Reduce the stock to a slow simmer and add the pork to it. Leave the pork to cook gently for 2 hours. Remove the pork and stock from the heat and allow it to cool. Refrigerate the pork in the master stock overnight.
- To Finish: Place a wok over a high heat, when hot add the pork pieces along with a generous amount of the master stock. Bring the pork master stock to a strong simmer and stir in the corn flour mixed with a little of the master stock and water. Cook the pork until heated through and the sauce has thickened so that it would coat the back of a spoon. Serve.
- To Serve: Distribute the pork among 6 plates and accompany with boiled rice and steamed or stir fried Chinese green of your choice.