Tuesday, December 20, 2011

Red Braised Pork

This is a rich, flavourful dish that comes together easily. It does require a bit of time, but good things come to those who wait.

One year ago: Chocolate Cinnamon Cream Scones

Red Braised Pork (from Land of Plenty)

450 - 560g boneless pork belly, preferably with skin
2" piece of ginger, unpeeled
2 scallions
3 tbsp peanut oil
2 cups chicken stock
1 tbsp dark soy sauce
2 tbsp Shaoxing rice wine
3/4 tsp salt
3 tbsp brown sugar
1/2 of a star anise

1. Cut pork into 2 - 3" chunks, leaving each piece with a layer of skin and a mixture of lean meat and fat.
2. Crush ginger with a heavy object. Cut scallions into 3 or 4 sections.
3. Heat oil in the pot until beginning to smoke. Add pork and stir-fry for a couple of minutes.
4. Add stock and all other ingredients and stir well. Bring to a boil.
5. Simmer half-covered or uncovered over a very low flame for 2 hours, stirring occasionally until liquid is reduced and meat is fork tender.

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