Roast ginger and honey pork with Szechuan apple sauce

Recipe from: 1/13/2005 12:00:00 AM

Ingredients 14
Servings 6
Time 60

Ingredients

  • 1
    pork belly, rind removed
  • 250
    ml
    light soy sauce
  • 250
    ml
    sugar
  • 1
    piece
    fresh ginger, sliced
  • 1
    piece
    stick cinnamon
  • 2
    star anise
  • 1
    orange
    rind of
  • 250
    ml
    water
  • 20
    ml
    sunflower oil
  • 4
    Sauce: Granny Smith apples, peeled, cored and chopped
  • 60
    ml
    sugar
  • 125
    ml
    water
  • 60
    ml
    butter
  • 30
    ml
    Szechuan peppercorns or black peppercorns
 

Method

180
 
Preheat the oven to 100°C and grease an oven pan.
Place the meat in the prepared oven pan. Blend the soy sauce, sugar, ginger, cinnamon, star anise and orange rind and spoon over the meat. Add enough water to just cover the meat. Cover with aluminium foil and bake for 3 hours.

Leave the meat to cool in the sauce and refrigerate overnight. Drain the meat and cut into 5 mm thick strips. Heat the oil in a wok or deep frying pan until smoking and fry the strips of meat until golden brown.

Sauce
Heat the apples, sugar and water, stirring until the sugar has dis- solved. Simmer over low heat until the apples are tender. Add the butter and purée in a food processor until smooth. Add the pepper and pour over the pork strips.

Serve the meat with mashed potatoes and fried bok choy (Chinese cabbage) or stir-fried vegetables.

 

Read more on: roast  |  pork
 

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