hung shao belly of pork


This recipe is by Ken Lo.  It takes about an hour and a half to cook, but reacts very well if cooked in advance and then put into the fridge until needed.


450g lean belly pork, including skin (buy as one piece)
4 tablesps dark soy (Shoyu or Tamari for preference)
1 level dessertspoon finely-chopped fresh ginger
1 star anise, broken up into segments
2” piece cinnamon stick, broken into shards
1 level teaspoon caster sugar
3 tablespoons Chinese Shaohsing wine

Cut the pork into 2cm cubes, making quite sure that the skin remains attached.  (Don't worry - you don't eat the skin, but it adds greatly to the flavour of the meat if you keep the skin on while cooking it.)

In an heatproof casserole put your pork cubes skin side downwards.  Sprinkle them with the soy sauce diluted with 1 tablespoonful of water.  Now, sprinkle the chopped ginger over the pork, and tuck in the star anise and the cinammon.

Put the casserole on a medium heat and bring contents to the boil.  Turn down to the very gentlest simmer, cover and cook for 45 minutes. Turn the pieces of pork over, pour on the sugar and the Shaohsing wine.  Cook very gently for another 45 mins, turning the meat over occasionally while cooking.

Serve with rice and a green vegetable - stir-fried broccoli or pak choi, for example.

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posted by sasha on 17 Feb 08 - 9546 views


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