less than 30 mins
1 to 2 hours
By Ching-He Huang
- 700g/1lb 9oz pork belly, sliced
- 2 tbsp rapeseed or groundnut oil
- 1 tbsp grated fresh root ginger
- 3 tbsp Shaoxing rice wine or dry sherry
- 3 star anise
- 1 tsp whole Sichuan peppercorns
- 2–3 long whole dried red chillies
- 250ml/9fl oz chicken stock
- 80ml/2½fl oz dark soy sauce
- 3 tbsp soft brown sugar
- pinch salt
- steamed jasmine rice
- stir-fried greens
Bring 1.5 litres/2¾ pints water to the boil in a large saucepan. Add the pork belly slices and simmer for 30 minutes. Remove the pork and drain well, then pat dry with kitchen paper and cut into 2cm/¾in x 2cm/¾in pieces.
Heat a wok over a medium heat, add the rapeseed oil and give the oil a swirl. Add the pork pieces and brown for 2 minutes, then add the ginger, rice wine, star anise, Sichuan peppercorns, dried chillies, chicken stock, dark soy sauce, brown sugar and salt. Cover with a tight-fitting lid and cook over a medium heat for 45 minutes, until the liquid has reduced and thickened slightly and is a glossy reddish-brown colour.
Remove from the heat and serve with steamed jasmine rice and stir-fried greens.