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(Yield: 6 to 12 portions, feeds 4 to 8 as a main dish)
Ingredients:
1-1/2 to 2 pounds fresh pork belly, boneless, and skin on if possible.
2 to 3 inches of fresh ginger; i.e., one large or two small fingers
4 whole scallions
1/4 cup vegetable oil, preferably corn oil
2 cups chicken or roasted chicken stock
2 tbs dark soy sauce
1/4 cup shaoxing, medium-dry sherry (Amontillado), or dry Madeira
1 tsp salt
1/4 cup brown sugar
1 star anise
Technique:
Cut the pork belly in pieces small enough to fit in a pan. Cut the ginger into five or six pieces and crush them with the flat of a knife. Cut the scallions into four to six pieces each.
Fill a pan, pot, dutch oven, or preferably a clay pot with enough water to cover the pork (when it’s added). Put the pan on the stove, and bring the water to a boil. Add the pork. When the water comes back to the boil, reduce the heat to a fast/simmer low boil, and blanch the pork for about five minutes.
Remove the pork. Rinse it in clean water, and set it aside to dry.
Clean and dry the pan.
Cut the pork into cubes – about 2” per side.
Heat the pan over a medium-high flame, add the oil and bring it to temp. Return the pork to the pan and saute it.
When the pork starts to show some color, add all of the remaining ingredients. Bring the broth to a boil.
Either:
(1) Reduce the flame to low, partially cover the pan and allow to cook for two hours, stirring occasionally, until the meat is very, very tender and the stock reduced to deliciousness; or
(2) Remove the pan from the stove top, cover and place in the oven at 300F for two hours. After two hours, return the pan to the stove top. Remove the lid, and simmer until reduced – about thirty minutes more.
BDL
PS. As always, this recipe is original. You may share or repost it only on condition you credit me, Boar D. Laze.
Ingredients:
1-1/2 to 2 pounds fresh pork belly, boneless, and skin on if possible.
2 to 3 inches of fresh ginger; i.e., one large or two small fingers
4 whole scallions
1/4 cup vegetable oil, preferably corn oil
2 cups chicken or roasted chicken stock
2 tbs dark soy sauce
1/4 cup shaoxing, medium-dry sherry (Amontillado), or dry Madeira
1 tsp salt
1/4 cup brown sugar
1 star anise
Technique:
Cut the pork belly in pieces small enough to fit in a pan. Cut the ginger into five or six pieces and crush them with the flat of a knife. Cut the scallions into four to six pieces each.
Fill a pan, pot, dutch oven, or preferably a clay pot with enough water to cover the pork (when it’s added). Put the pan on the stove, and bring the water to a boil. Add the pork. When the water comes back to the boil, reduce the heat to a fast/simmer low boil, and blanch the pork for about five minutes.
Remove the pork. Rinse it in clean water, and set it aside to dry.
Clean and dry the pan.
Cut the pork into cubes – about 2” per side.
Heat the pan over a medium-high flame, add the oil and bring it to temp. Return the pork to the pan and saute it.
When the pork starts to show some color, add all of the remaining ingredients. Bring the broth to a boil.
Either:
(1) Reduce the flame to low, partially cover the pan and allow to cook for two hours, stirring occasionally, until the meat is very, very tender and the stock reduced to deliciousness; or
(2) Remove the pan from the stove top, cover and place in the oven at 300F for two hours. After two hours, return the pan to the stove top. Remove the lid, and simmer until reduced – about thirty minutes more.
BDL
PS. As always, this recipe is original. You may share or repost it only on condition you credit me, Boar D. Laze.
