SBS Food

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Braised five spice pork belly

A rich and satisfying pork belly dish, perfect for sharing.

Braised five spice pork belly

Credit: My Market Kitchen

  • serves

    4-6

  • prep

    10 minutes

  • cook

    2:10 hours

  • difficulty

    Easy

serves

4-6

people

preparation

10

minutes

cooking

2:10

hours

difficulty

Easy

level

Ingredients

  • 25 g peanut oil
  • 25 g sesame oil
  • 1 kg boneless pork belly or thick rashers, cut into 3cm cubes
  • 25 g fresh ginger, grated
  • 25 g fresh garlic, finely chopped
  • 2 oranges or mandarins, peel only
  • 25 g ikan bilis (dried small fish)
  • 10 g Chinese five spice powder
  • 50 g stevia/ erythritol, granulated
  • 5 whole star anise
  • 3 10 cm cinnamon sticks
  • 2 large bay leaves
  • 2.5 g Sichuan peppercorns
  • 100 g Chinese cooking wine
  • 50 g tamari
  • 1 kg chicken stock, reduced salt
  • additional water to cover the pork belly
To serve:
  • 6 spring onions, finely sliced
  • 1 long red chili, finely sliced
  • 6 medium bok choy, halved and steamed
  • steamed white rice

Instructions

  1. Heat both oils in a heavy based pot over medium-high heat.
  2. Add pork, stirring occasionally, and cook for 5-6 minutes until gaining some caramel colour on all sides.
  3. Add ginger, garlic, citrus peel, five spice and ikan bilis and cook for 2-3 minutes or until fragrant.
  4. Add remaining ingredients and stir well. Add an extra tablespoon or so of water if necessary so pork is just submerged.
  5. Cover pot with a lid and reduce heat to a low simmer.
  6. Braise gently for approximately 2 hours, or until pork is tender, fat is translucent and the liquid has reduced to approximately half. Or alternatively cook in a pressure cooker for 45 minutes on high, followed by 10-15 minutes on the stove top, at high heat, to increase caramelisation.
  7. Serve with chili, spring onions, bok choy and steamed rice.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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Published 22 July 2022 1:57pm
By Elena Duggan
Source: SBS



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