Sticky pork belly and chat potatoes recipe
- Cuisine: Chinese
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s) 40 min(s)
- Serves 4 as part of a banquet
Ingredients250 g pork belly, rind left on, cut into 2cm squares
1 tbsp vegetable oil
2 spring onions, left whole
2cm-piece ginger, sliced
110 g (1/2 cup) caster sugar
2 tbsp Chinese fermented rice wine (huang jiu)*
160 ml (2/3 cup) light soy sauce
400 ml chicken stock
6 chat potatoes
Steamed rice, to serve
PreparationPlace pork in a saucepan and add enough water to cover. Bring to the boil and cook for 3 minutes or until scum rises to the surface. Drain, rinse to remove scum and drain again. Set aside.
Heat oil in a wok or large deep frying pan over high heat. Add spring onions and ginger, and cook for 1 minute or until fragrant. Add pork, sugar, wine, soy, stock and 2 tsp salt. Cook for 5 minutes or until pork is almost cooked through. Add potatoes, then reduce heat to low and cook for 1 hour or until pork and potatoes are tender. Transfer pork and potatoes to a bowl. Cover and keep warm.
Increase heat to high and cook sauce for 20 minutes or until thick and glossy. Return pork and potatoes to pan and cook over low heat for 5 minutes or until heated through. Serve with steamed rice.
* Chinese fermented rice wine is available from Asian food shops.
Photography by Derek Swalwell.
As seen in Feast Magazine, Issue 18.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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