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Chinese pork belly Recipe

Name: Chinese pork belly
Total time: 2 h 10 min
Yield: 2
Ingredients: 400g pork belly, skin on; ½ onion, finely sliced; thumb-sized piece ginger, peeled and cut into matchsticks; 3 cloves garlic, finely sliced; 1 large red chilli, roughly chopped; 1 carrot, finely sliced on the diagonal (optional); 2 sticks with leaves attached celery, finely sliced on the diagonal (optional); coriander leaves, shredded spring onions and shredded red chilli, to garnish (see tip above); 1 tbsp vegetable oil; 2 star anise; 1 cinnamon stick; 2 cloves; 1 tsp white peppercorns; 3 bay leaves; 2 litres fresh chicken stock; 1 tbsp light soy sauce; 1 tsp sesame oil; ½ tsp caster sugar; ground to make ½ tsp whole black peppercorns; 1 tbsp chilli bean sauce; 2 tsp rice vinegar; 1 tbsp hoisin sauce; 1 tbsp light soy sauce; 4 tbsp shaoxing rice wine

olivemagazine

Chef Jeremy Pang's recipe for twice-cooked pork belly involves first poaching the meat, then slicing and frying for a crispy skin and tender centre

Ingredients

400g pork belly, skin on

½ onion, finely sliced

thumb-sized piece ginger, peeled and cut into matchsticks

3 cloves garlic, finely sliced

1 large red chilli, roughly chopped

1 carrot, finely sliced on the diagonal (optional)

2 sticks with leaves attached celery, finely sliced on the diagonal (optional)

coriander leaves, shredded spring onions and shredded red chilli, to garnish (see tip above)

1 tbsp vegetable oil

2 star anise

1 cinnamon stick

2 cloves

1 tsp white peppercorns

3 bay leaves

2 litres fresh chicken stock

1 tbsp light soy sauce

1 tsp sesame oil

½ tsp caster sugar

ground to make ½ tsp whole black peppercorns

1 tbsp chilli bean sauce

2 tsp rice vinegar

1 tbsp hoisin sauce

1 tbsp light soy sauce

4 tbsp shaoxing rice wine

Method

For the poaching liquid, toast the whole spices in a dry pan over a medium heat for 1-2 minutes or until fragrant. Pour over the stock, season with 1 tsp of sea salt and bring to the boil. Carefully lower in the pork belly, reduce the heat to low-medium and simmer for 45 minutes-1 hour 30 minutes or until the pork is very tender. Remove the pork from the stock to a shallow bowl using tongs, leave to cool completely, cover and chill for at least 1 hour or overnight. Discard the liquid.

Once chilled, the pork belly will be easy to slice thinly without breaking apart. Cut into 6-8mm slices, transfer to a large bowl and gently massage the marinade ingredients into the pork. Mix together the sauce ingredients in a small bowl.

Set up a ‘wok clock’ (see intro) to prepare for stir-frying: put the pork on a plate at 12 o’clock followed by the onion, ginger, garlic, chilli, carrot and celery (if using), the sauce and garnishes.

Heat the vegetable oil in a wok over a medium-high heat until smoking hot, then add the pork a slice at a time so each one sears well (be careful, it will spit). Once golden brown on one side, turn the slices to brown on the other sides. Turn up the heat to high, add the onions and start to fold them through the pork. Stir-fry for 30 seconds-1 minute.

Follow the wok clock around, adding the ginger, garlic and chillies with 30-second intervals of stir-frying between each addition. Add the carrot and celery, if using, and stir-fry for a further minute. Ensuring the wok is still smoking hot, pour the sauce around the edge. Bring to a vigorous boil and stir well. When the sauce has caramelised around the meat and veg, serve garnished with coriander leaves, spring onions and chilli.

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