serves
4-6
prep
10 minutes
cook
2:10 hours
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
2:10
hours
difficulty
Easy
level
Ingredients
- 25 g peanut oil
- 25 g sesame oil
- 1 kg boneless pork belly or thick rashers, cut into 3cm cubes
- 25 g fresh ginger, grated
- 25 g fresh garlic, finely chopped
- 2 oranges or mandarins, peel only
- 25 g ikan bilis (dried small fish)
- 10 g Chinese five spice powder
- 50 g stevia/ erythritol, granulated
- 5 whole star anise
- 3 10 cm cinnamon sticks
- 2 large bay leaves
- 2.5 g Sichuan peppercorns
- 100 g Chinese cooking wine
- 50 g tamari
- 1 kg chicken stock, reduced salt
- additional water to cover the pork belly
To serve:
- 6 spring onions, finely sliced
- 1 long red chili, finely sliced
- 6 medium bok choy, halved and steamed
- steamed white rice
Instructions
- Heat both oils in a heavy based pot over medium-high heat.
- Add pork, stirring occasionally, and cook for 5-6 minutes until gaining some caramel colour on all sides.
- Add ginger, garlic, citrus peel, five spice and ikan bilis and cook for 2-3 minutes or until fragrant.
- Add remaining ingredients and stir well. Add an extra tablespoon or so of water if necessary so pork is just submerged.
- Cover pot with a lid and reduce heat to a low simmer.
- Braise gently for approximately 2 hours, or until pork is tender, fat is translucent and the liquid has reduced to approximately half. Or alternatively cook in a pressure cooker for 45 minutes on high, followed by 10-15 minutes on the stove top, at high heat, to increase caramelisation.
- Serve with chili, spring onions, bok choy and steamed rice.
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.
