This gorgeous melt in the mouth belly pork is just divine, worth the hour and half wait. So versatile as well, goes great with rice, in a vegetable stir fry, in pancakes instead of hoisin duck and in dim sum dumplings, but best of all on a spoon!
Ingredients
( 1 1/2 hrs oven cook)
500g belly pork
1 tsp five spice
1 tbsp soy
1 tbsp sliced ginger
1 ltr chicken stock
1 tbsp red wine vinegar
2 tbsp caster sugar
1 cup basmati rice to serve with
Glaze
4 tbsp honey
1 tbsp brown sugar
2 tbsp soy sauce
1 tsp grated ginger
1 red chilli finely diced
For the glaze, mix all the glaze ingredients together, heat in a pan until the sugar has dissolved and you have a sticky glaze.
Rub the belly pork with the soy sauce and five spice, reserve to one side to marinated for half an hour, overnight is even better.
Pre heat your oven to 160 C / 320 F. Place the belly pork in a casserole dish with a lid, add the rest of the braising ingredients, pop on the lid and place in the oven for around one and a half hours, check after 1 hour, the pork is done when it is gelatinous and you can pull it apart with no effort with a spoon.
Toss the belly pork in the glaze and serve with rice.
Perfect Rice
1 cup of basmati rice
2 cups of light chicken stock
The key to successful rice is simply do not stir or take the lid off the pan!
Rinse the rice in a sieve and place in your pan along with the stock, pop on a lid and bring to a simmer, turn down the heat to a low simmer, under no circumstances take the lid off or stir the rice! Simmer for 6 minutes then take the rice off the heat and leave to one side with the lid on for a further 5 minutes, perfect cooked rice.
Fluff up the rice with a fork and enjoy.
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