Chinese braised pork belly

YOU
6 servings Prep: 40 mins, Cooking: 3 hrs
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Fragrant Chinese spices infused into sticky pork belly.

By Food24 November 03 2009
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Ingredients (16)

2.00 kg pork belly
1.00 onion — large
2.00 carrots
2.00 celery stalks
6.00 cm fresh ginger
1.00 garlic — whole bulb
5.00 star anise — whole
1.00 cinnamon — stick
600.00 ml wine
250.00 ml soy sauce
5.00 Litres water
400.00 g noodles — rice
8.00 pak choy
6.00 spring onions — sliced diagonally
3.00 fresh chillies — deseeded, strips
100.00 g mixed bean sprouts
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Method:

Score the skin of the belly, then cut into large pieces.
Place the meat in a large saucepan along with the onion, carrots, celery, ginger, garlic, star anise, cinnamon, wine or sherry, soy sauce and water and simmer over low heat for 3 hours or until the meat is tender.
Remove the meat from the broth and strain the liquid into a clean saucepan.
Return the meat to the broth and heat gently.
Cook the rice noodles according the packet instructions and steam the cabbage until it just wilts.
Spoon the noodles into serving bowls, spoon the cabbage over and place a piece of meat on top.
Pour over the broth and garnish with spring onions, chillies and sprouts.



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