Chef Chen Yichun says the pork in this Sichuanese dish is, traditionally, a half-fat and half-lean cut, simply boiled in water with some fresh ginger and spring onion.
- 25 g ginger, crushed
- 25 g shallots
- 500 g fat-lean pork with skin (or pork belly)
- 600 ml sweet, aromatic soy sauce
Sweet, aromatic soy sauce
- 1 cup dark soy sauce
- 6 tsp brown sugar
- ⅓ cinnamon stick
- 2 star anise
- 1 small piece ginger, unpeeled, crushed
- 25 g garlic puree
- 25 ml chilli oil
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.
To prepare the sweet, aromatic soy sauce, combine the dark soy, brown sugar, cinnamon, star anise and ginger in a pan. Bring to a boil, and stir until the sugar is dissolved. Reduce heat to low and simmer for about 30 minutes. Strain out the liquid and set aside to cool. Stir in the garlic puree and chilli oil.
In a saucepan of water, add the ginger and shallots. Bring to the boil. When boiling, add the pork. Reduce heat to low and simmer for 20 minutes.
Remove and drain pork. When cool, cut into thin slices.
Divide the pork among plates and serve with the sweet, aromatic soy sauce.