Twice-Cooked Pork Belly with Sticky Chinese Glaze

  • Serves : 4
  • Type : Main Course

Ingredients

  • 1.25kg pork belly 
  • cloves garlic peeled and crushed
  • 5cm piece ginger peeled and crushed
  • star anise 
  • 3  spring onions white and green separated
  • 4 tbsp rice wine or dry sherry  
  • 3 tbsp light soy sauce 
  • 4 tbsp runny honey 
  • 2 tbsp light soy sauce 
  • to garnish
  • 1  red chilli sliced
  • spring onions sliced lengthways

Top tip!

To make spring onions curly for garnishing, slice and place in a bowl of cold water.

Method

  1. Place the pork, garlic, ginger, star anise, spring onions, rice wine or sherry and 3 tbsp soy sauce into a large pan, cover with hot water and bring to the boil. Reduce heat and simmer gently for 1½ to 2 hours, turning the pork once or twice to ensure even cooking. Once tender, remove from the heat and discard everything except the pork.
  2. Preheat the oven to 215°C/420°F.
  3. Remove the skin and a little of the fat from the pork then place on a parchment-lined roasting tray. Mix together the honey and 2 tbsp soy sauce and pour over the pork. Cook in the oven for 20 to 30 minutes, turning often, spooning the glaze over until glossy.
  4. Slice and serve garnished with the sliced spring onions and chilli.