Chinese-esque Style Glazed Pork Belly!

Another Asian inspired dish for you today. We all love a bit of pork belly, it’s tender, juicy and actually quite cheap. One thing to note is that this dish takes quite a bit of time in initial cooking stage as you are required to slow cook the meat to make it soft and juicy, but don’t be scared and get lazy, I recommend you make this as it is fabulous and each slice you eat melts in your mouth. C’est Incroyable!!!

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(Preparation/Cooking time: 4 Hours, Difficulty Level: 3 – S’Alright)

Ingredients: As always, measurements for ingredients is all entirely up to you, as you are the boss of your own food and you decide what flavours are best for you.

  • Pork Belly
  • Cinnamon (Whole or Ground)
  • Black Pepper (Ground)
  • Brown Sugar
  • Soya Sauce (Light and Dark)
  • Garlic (Finely Chopped)
  • White Wine
  • Sesame Oil
  • Ginger (Peeled and Sliced)
  • Spring Onions
  • Star Anise (Optional)

Instructions:

1)      Pre-heat the oven to 100°C-120°C and line a deep baking tray with tin foil.

2)      In a large bowl/cup, add the cinnamon, pepper, brown sugar, both the soya sauce, 1½ of garlic, white wine, sesame oil and ginger, and mix until you get a runny sauce.

3)      Wash and place the pork belly into the centre of the oven tray and pour over the sauce.

4)      Top with hot water until it reaches around the middle of the fat layer, cover and seal tightly with tin foil and place into oven to slow cook for about 2-3 hours.

5)      After 2-3 hours, remove the tin foil, drain most of the liquid into a shallow pan (around 8 tenths of it if you want to be precise), turn the oven up to 200°C and place oven tray uncovered back in to cook.

6)      Turn on the shallow pan to high heat, add the spring onions and then reduce the liquid into a glaze we use later to give your pork a nice and sticky coating.

  • Basically, cook the liquid until most of the water is evaporated leaving you a slightly thicker sauce, almost like cream consistency.
  • Remember to add seasoning and taste, maybe add some more salt, pepper, honey/syrup, etc.

7)      After about 10-15 minutes, remove the tray from the oven and brush or spoon over a coating of the sauce onto the pork and replace back into oven to caramelise.

8)      Repeat this process however many times as you want (usually around 5-10 minute intervals) for the next 20-30 minutes or until the pork is cooked through.

  • Cooking time is mostly dependent on the size of your pork. Large pieces take longer, whereas smaller pieces take less time, pretty straightforward.

9)      Once you feel it is cooked thoroughly, remove from oven tray and let it rest for about 5-10 minutes.

10)   Pour any remaining liquid into the shallow pan and mix in with any of the leftover reduction.

11)   Thinly, slice your pork, place on plate and drizzle over the rest of the sauce.

12)   Serve and Enjoy!

  • I served it on a bed of Chinese Choi Sum, but you can stick it on anything you want or nothing at all.
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