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Ingredients
- 1.5kg pork belly, bones removed, rind on
- 125ml dark soy sauce
- 75ml Chinese rice wine
- 25ml rice vinegar
- 2 tbsp soft light-brown sugar
- 5cm piece root ginger, peeled and finely sliced
- 3 star anise
- 3 cloves garlic, finely sliced
- 1 red chilli, halved, deseeded and finely sliced
- 12 spring onions, sliced on the diagonal
Directions
- Cut the belly into chunks about 5cm (2in) square.
- Put in a saucepan with enough water to cover. Bring to the boil, turn down the heat to a simmer and cook for five minutes. Skim off any scum.
- Strain the pork , rinse the pan and put the pork back in.
- Add about 1.5 litres (2 pints 15fl oz) fresh water (or light chicken stock ), plus all the other ingredients, setting aside half the spring onions .
- Bring to the boil then turn down to a simmer, cover tightly and leave to cook very gently for two hours, or until the pork is completely tender. Make sure it doesn’t boil dry – add more water if you need to.
- Scoop out the pork with a slotted spoon and set aside.
- Reduce the liquor by boiling until you have a good flavour .
- Return the pork to the liquid and heat through.
- Serve in bowls with the rest of the spring onions sprinkled over the top. Offer noodles or boiled rice, plus some kind of stir-fried greens – cabbage or bok choi.
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