As one of the most famous dishes in China, it has a multitude of variations and twists. Coming down to the most basic, modest form, it is irresistibly rich and truly delicious, especially when served with a bowl of steamed rice and vegetable stir-fry. Watch the calories though, this delightful pork dish will have you craving for it day and night!
- 750g Pork Belly ( Wu Hua Rou)
- 4-5 Dried Red Chillies
- 2 Star Anise
- 1 Cinnamon Stick
- 2 Tbsp Rock Sugar
- 4-5 Pieces Root Ginger
- Spring Onions
- 2 Tbsp Olive oil or Vegetable oil
- 3 ½ Tbsp Light Soy Sauce
- 3 ½ Tbsp Dark Soy Sauce
- 2 Tbsp Cooking Wine
- Cut the large sheet of pork belly into neat 3cm cubes. Bring a wide pan of water to the boil, and lower the pork belly into the pan; simmer for 5 minutes, or until cooked on all surfaces. Drain the pork belly and cool slightly. While the pork is cooking, chop spring onions into short cylinders, and ginger into thin slices.
- Using a wok or wide, deep pan, heat oil and rock sugar over a low-medium heat to melt the sugar. Once sugar begins to caramelize, turn to high heat and add spring onions (save half for later), ginger, one cinnamon stick and star anise. Fry until the aroma of the ingredients really begin to kick in. Slowly add in the pork pieces. Careful of oil spitting!
- Stir fry in the wok for 3 minutes, then add cooking wine, dried chillies and both soy sauces. Rest again for 3 minutes, then pour in about ⅓ of a cup of water, and bring to a gentle simmer on low heat. Cook for about 1 ½ hours, or until very tender.
- Plate up the pork when it is ready, leaving the juicy sauces behind. Boil the sauce until it is reduced to a syrup. Pour the hot, creamy liquid over the pork belly, and sprinkle with the remaining spring onions.
Tips & Tricks
- Serve with steamed rice as the pork belly is likely to be quite rich.
- Avoid using too much oil, as the pork itself will contain some fat.
- Look for pork belly which has 5 defined layers in the flesh.