Twice Cooked Asian Pork Belly

READY IN: 24hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
  • Combine water, soy, wine, sugar, star anise, cinnaon and ginger in a large saucepan and add the rolled pork. Bring to the boil, reduce heat and cook on low, partially covered, for 2 and a half hours.
  • Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
  • Next day, skim the fat from the braising liquid and discard. Transfer stock to a saucepan and cook over medium heat for around 20 minutes to reduce and thicken slightly.
  • Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
  • Serve pork topped with fresh red chili and fresh coriander leaves.
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