Anyone else enjoy a good pork belly dish? This one is simple, easy and full of flavour! The pork is so tender and juicy, the fat just melts in your mouth. Definitely a favourite during the colder months. Despite its cooking time, it is extremely low effort. If you have a pressure cooker it could be done in 15 minutes! Its so popular in my house, I make a massive batch of it and its gone in 2 days!
INGREDIENTS
1 Tablespoon flavourless oil (like vegetable, canola, sunflower, etc.)
5 slices ginger
2 spring onions (cut into ~5cm pieces, just large ones doesn’t really matter)
1 clove garlic (finely chopped or the clove itself is fine)
1 cinnamon stick
3-5 star anise (depends how much you like it)
1 cup rose-flavoured rice wine (I used shaoxing wine) (250ml)
1 cup light soy sauce (250ml)
¾ cup dark soy sauce (190ml)
¼ - ½ cup of kecap manis (depends on the sweetness you prefer)
5 cups water
1.5kg pork belly
Whole dried shiitake mushrooms (I used about 10)
Salt & White pepper to taste
Bok choy or any asian greens you prefer
Hardboiled eggs
METHOD
Rinse your dried shiitake mushrooms under cold water. Let soak for about 30 minutes.
Slice the pork belly to your liking, I did squared pieces about 1.5cm - 2cm thickness.
Heat up a big pot (clay if you have), add the oil and saute the spring onions, ginger and garlic for about 30 seconds before adding in the star anise, cinnamon, rice wine, light soy sauce, dark soy sauce, kecap manis, salt and pepper and water.
Bring to the boil and add pork belly. Once at a boil again, lower the heat to medium and let braise for 30 minutes or until the pork is tender and cooked through. Add your shiitake mushrooms in. Continue to simmer on low for another 15 - 20 minutes. Throw your hard boiled eggs in once done cooking.
Serve with hot steamed white rice and chinese veggies of your choice that have been steamed or blanched. We used boy choy. ENJOY!
