Twice Cooked Pork Belly2014-06-14
- Servings : 5
- Prep Time : 10m
- Cook Time : 2:20 h
- Ready In : 2:30 h
This is one sweet and delicious way to enjoy one of the best parts of the pig.
- 1kg Pork Belly
- 2 StarAnise
- 5 cm Fresh Ginger
- 3 Garlic Cloves
- 500ml Rice Wine (sherry could also be used)
- 1 Bunch Shallots
- 5 Tbs Soy Sauce
- 1 Red Chilli
- 4 Tbs Honey
Put the Wine, Star Anise, Ginger, Garlic, 3 Tbs of soy sauce and Pork in a Deep Pan. Finely Chop 3 of the shallots and add them in as well.
Fill the pan with water to cover the pork and bring to the boil. Once boiling then reduce the heat and simmer for 2 hours. Once the pork is cooked leave to cool slightly in it's broth.
Preheat the oven to 200 degrees. After resting, move the pork belly to a oven safe dish and remove the skin leaving the fat.
Mix the remaining soy and honey together and cover the pork. Pop this in the oven at 200 until the pork is golden brown and sticky. Baste with the juices regularly to make sure it's sticky.
Remove, slice and garnish wit fresh chili and shallots. Serve with some Asian greens and rice on the side.
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