Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Rick SteinFrom Saturday Kitchen
Ingredients
- 2 tbsp sunflower oil
- 6 spring onions, cut on the diagonal into 3cm/1in pieces
- 10g/¼oz ginger, peeled and finely sliced
- 5cm/2in cinnamon stick
- 1 star anise
- 1 bay leaf
- 600g/1lb 5oz pork belly, rind cut off and cut into 3cm/1in pieces
- 4 tbsp dark soy sauce
- 3 tbsp Shaoxing rice wine or dry sherry
- ½ tsp salt
- 40g/1½oz soft light brown sugar
- ¾ tbsp black vinegar
- sticky rice, to serve
Method
Heat the oil in a wide frying pan over a medium-high heat. Add the spring onions, ginger, cinnamon, star anise and bay leaf and slowly sauté until the spring onions are golden and fragrant. Add the pork and sauté until the outside of the meat is lightly coloured.
Stir in the soy sauce, rice wine, salt, sugar, black vinegar and enough water to barely cover the meat. Simmer for 30 minutes with a lid on, then remove the lid and simmer for a further 15–20 minutes, or until the liquid has reduced down to a sticky glaze that generously coats the pork.
Serve immediately with the sticky rice.