Twice Cooked Asian Pork Belly

Submitted by KingstonNormans

"Sourced crom the Australian food magazine Taste for one of our one new recipe a week challenge. Yum!"

 

• Ready In: 24hrs 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 1 1⁄4 kg pork belly
• 4 cups water
• 1 cup dark soy sauce
• 1 cup shaoxing wine
• 1 1⁄2 cups caster sugar
• 4 star anise
• 2 cinnamon sticks
• 3 thick slices fresh ginger
• fresh red chili
• fresh coriander

directions

1. Starting from the thick end, roll up the pork belly firmly into a tight roll and tie together at 2cm intervals.
2. 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.
3. Remove pork and refrigerate over night. Strain braising stock cover and refrigerate.
4. 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.
5. Thickly slice the pork. Preheat a chargrill pan to high. Cook pork slices around 2 minutes each side until crisp and slightly charred.
6. Serve pork topped with fresh red chili and fresh coriander leaves.