Second in the pork series this weekend is this indulgent recipe that turned out simpler to make than it always seemed. Should start off by saying please start this dish if you have a leisurely hour at hand. That is the least that is required for this slow braising dish but the results are outstanding and worth the wait.

Braised pork belly with sticky rice and greens
Braised pork belly with sticky rice and greens

Ingredients: (for 2)

Pork belly: 300 gms

Braising liquid:

  • Dark soy sauce: 1/2 cup
  • Ginger: 1 inch, julienned/sliced thinly
  • Star anise: 1 no.
  • Orange zest: 1/2 tsp
  • Schezwan peppers: 1 tsp, roasted and ground
  • Water: 1 cup for starters
  • Fivespice powder: 1/2 tsp (optional)

Garnish:

  • Lime juice
  • Honey (optional)
  • Sesame oil (optional)

Method:

  • Sear the pork belly on a medium to high flame in a heavy bottom pan
  • Add the braising liquid, cover and cook for about an hour on low simmering flame, adding in water from time to time
  • Keep checking on the belly and turning it from time to time to avoid it getting burnt (since the fat releases a lot of oil which quickly takes over and starts deep frying once the water evaporates, so it is important to keep adding water to retain the moisture in)
  • Turn off the flame, taste it and season with a dash of lime, drops of honey, sesame oil or a garnish of your choice.

P.S. Although you maybe tempted to, please do not add any salt. Dark soy has just enough salt and caramelised sugar in it required to season the meat rightly.

I served it with sticky rice and a side of mushrooms and greens stir-fried with garlic and dark soy.

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