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Braised Belly Pork
|Braised Belly Pork|
2 pounds belly pork, cut into four or five-inch pieces
2 cups chicken stock
1/4 cup dark soy sauce
2 Tablespoons peeled and coarsely minced fresh ginger
3 cloves garlic, peeled and coarsely minced
1 teaspoon chili paste with garlic
2 Tablespoons maltose
3 sticks cinnamon
3 star anise
1 pound baby bok cai
1 Tablespoon cornstarch mixed with one tablespoon cold water
1. Bring three quarts of water to the boil, add belly pork pieces, reduce heat, and simmer for forty minutes, then remove from the liquid and allow the pork time to cool. Reserve and strain the liquid.
2. Tie each piece of pork both ways with butcher's string or the equivalent, so it does not fall apart in the cooking.
3. Reheat the liquid, put tied pork pieces in along with the soy sauce, ginger, garlic, chili paste, maltose, cinnamon, cloves, and star anise. Simmer covered for two and a half hours. Again remove the meat and strain the liquid, discarding all solids. Then boil and reduce the liquid until only half a cup remains.
4. Steam bok cai and put on a pre-heated serving platter. Remove the strings from the pork and put them on the greens. When liquid is reduced, add cornstarch mixture and stir until thickened. Pour this over the pork and greens and serve.