Cheap cut recipe for 6-8 as part of a buffet people, takes only 15 mins; recipe has pork belly, dark soy sauce, rice wine, vegetable oil, garlic clove, ginger, chilli flakes, vinegar, brown sugar, vegetable stock, sesame seed, spring onion, red chilli and rice.
Red braised ginger pork belly with pickled chillies
Course: Cheap cut
Servings
6-8 as part of a buffet
servings
Prep time
10 mins
Ingredients
- Pork Belly: 2 1/2 kg pork belly, rind removed, cut into 5cm pieces
- Dark Soy Sauce: 1 tbsp dark soy sauce
- Rice Wine: 200ml Shaohsing rice wine
- Vegetable Oil: 2 tbsp vegetable oil
- Garlic Clove: 2 garlic cloves, thinly sliced
- Ginger: thumb-sized piece ginger, cut into matchsticks
- Chilli Flakes: pinch of chilli flakes
- Vinegar: 100ml Chinese black vinegar (available from Waitrose)
- Brown Sugar: 140g soft brown sugar
- Vegetable Stock: 700ml vegetable stock
- Sesame Seed: toasted sesame seeds
- Spring Onion: sliced spring onions
- Red Chilli: 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained
- Rice: steamed white rice
Directions
- Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.
- Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.
- Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.
