
Twice-Cooked Pork Belly with Sticky Chinese Glaze
- Serves : 4
- Type : Main Course
Ingredients
- 1.25kg pork belly
- 3 cloves garlic peeled and crushed
- 5cm piece ginger peeled and crushed
- 2 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
- 2 spring onions sliced lengthways
Top tip!
To make spring onions curly for garnishing, slice and place in a bowl of cold water.
Method
-
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.
-
Preheat the oven to 215°C/420°F.
-
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.
-
Slice and serve garnished with the sliced spring onions and chilli.
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