Pork Belly with Chinese Flavours
From Gail Norton
This is a fantastically flavourful dish, best served with rice that’s been drizzled with the delectable sauce, and a side of sautéed greens.
- 2-1/4 lb. pork belly
- 1 t. salt
- 2” piece ginger, cut into thick slices
- 1 pod star anise
- 1 pod cardamom
- 6 black peppercorns
- 1/2 stick cinnamon
- 1 bay leaf
- 2 T. soy sauce
- 1 bottle rosé wine
- 1/2 c. chicken stock
- Preheat oven to 250°F.
Put everything in a large enough Dutch oven to hold all the ingredients, adding more stock or water as required to cover the meat in liquid. Put the lid on, place
the pot in the oven and cook for 8 hours.
Cool slightly, then put the dish in the fridge overnight. Remove the fat that has risen to the top and hardened. Extricate the pork belly from the liquid and place on a cookie sheet to heat through at 350°F. degrees.
Strain the sauce into a pan to remove the spices, then heat it through, bring it to a boil and reduce it to a syrupy consistency.
Cut the belly into four or six pieces – depending on the number of guests and everybody’s degree of hunger. Serve over rice drizzled with the sauce.
Serves 4 to 6.