Slow Cooked Pork Belly
EASY 1 HOUR 45 MINUTES
• 2 pounds pork belly with skin
• 4 slices ginger
• 4 shallots (sliced)
• 4 cloves garlic
• Some ground pepper
• 1 tsp sesame oil
• 4 dried star anise
• 1 tbsp chopped green onion
• ½ pound bok choy
• 1 tsp salt
• 2 tbsp brown sugar (or crushed rock sugar)
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 4 tbsp cooking wine
TIP
Easy way to remove extra oil after pork is cooked - place pork in the fridge overnight. Oil will be solidified in cold temperature. Remove oil pieces then reheat pork.
1 Cut pork belly into bite size pieces.
2 Put pork pieces in a pot of boiling water to cook for 2 minutes. Remove pork from the pot and rinse in cold water.
3 Heat wok, add 1 tbsp cooking oil. Add ginger, shallots, garlic, star anise, stir fry for 1 minute then remove from wok.
4 Turn heat to low. Add brown sugar, stir until sugar is melted. Add pork pieces, salt, ginger, shallots, garlic and star anise in wok, stir well. Add light soy sauce, dark soy sauce, cooking wine and water (enough to cover the pork pieces). Cover the lid and cook in medium/low heat for 1 hour and 15 minutes. Check often to make sure sauce won’t dry up.
5 Turn heat higher to cook for a short while if the sauce is not thick enough. Turn heat off. Use a spoon to remove extra oil.
6 Clean bok choy. Heat wok, add 1 tbsp oil to stir fry for 3 minutes. Add some water as needed.
7 Garnish pork with bok choy around the plate. Sprinkle chopped green onion on top of pork.
8 Dish up. Serve hot.