From Caroline Lamb of one-Plated The Red Room, this Hong Kong–style version of the classic braise delivers tender, glossy pork belly with deep soy, spice and Shaoxing warmth—perfect with steamed rice and simple greens.
pork ingredients
1 kg pork belly, skin on and deboned
4 thumb-sized pieces fresh ginger
150 ml shaoxing wine
2 litres water
braising liquid ingredients
2 leeks, roughly chopped
2 thumb-sized pieces fresh ginger, sliced
100 g rock sugar
4 bay leaves
2 cinnamon sticks
3 whole star anise
700 ml sake or shaoxing wine
100 ml asian lager
250 ml light soy sauce
75 ml dark soy sauce
water, to top up
to serve
steamed jasmine rice
steamed pak choy
method
Rinse the pork belly thoroughly under cold water. In a large pot, combine the water, ginger and shaoxing wine, bring to a boil and simmer the pork gently for 10 minutes. Remove, rinse again under cold water and cut into 8 × 8 cm cubes, securing each piece with butcher’s twine. Place the pork in a pressure cooker with the leeks, ginger, rock sugar, bay leaves, cinnamon sticks, star anise, sake or shaoxing wine, beer, light soy, dark soy and enough water to just cover. Seal and cook on high pressure for 2 hours. Carefully remove the pork and strain the braising liquid, then return the liquid to the pot and simmer until reduced by half and glossy. Serve the pork belly hot with steamed jasmine rice, pak choy and a generous spoonful of the reduced sauce.
Recent Comments