Anolon Academy

Red Braised Pork Belly

By Chef Tony Twitchett

Ingredients

  • 500g pork belly
  • 50ml groundnut oil
  • 100g yellow rock sugar
  • 100ml Shao xing wine
  • 1 inch ginger
  • 6 cloves garlic
  • 2 star anise
  • 10 dried red chilli
  • ½ piece cassia bark
  • 5 dried Shitake
  • ½ Chinese turnip
  • Soy  
  • Chinking vinegar
  • Spring onion greens

Method

  • Cold Blanch pork belly for 10 mins
  • Once cooled dice pork & seal in oil
  • Heat sugar and oil in wok
  • Once melted cook till dark caramel
  • Add pork and stir to coat (be careful of oil spitting)
  • Add wine to deglaze
  • Cover in stock and bring to boil
  • Season with soy & vinegar
  • Add ginger, anise, chilli, cassia, turnip and shitake
  • Simmer for 1 hour
  • For the last 15 minutes increase heat and reduce sauce
  • Top with spring onion, coriander, mint & Viet mint

Garnish: Steamed rice

Season: All Year