AROMATIC
PORK BELLY HOT POT - Serves 6
By Hugh Fearnley-Whittingstall from
The River Cottage Meat Book
A fine example of the great versatility of
pork belly and the slow-cooking technique, this time using
aromatic oriental flavourings. This is authentic Chinese home
cooking of a kind rarely found in restaurants.
Ingredients
1.5kg pork belly, with the rind
on.
About 1.5 litres pork or chicken stock, otherwise water
12 spring onions
100ml light soy sauce
75ml Chinese rice wine
25ml rice wine vinegar
2 tablespoons Demerara or soft light brown sugar
3 star anise
10cm piece of fresh ginger root peeled & sliced into rounds.
A good pinch of dried chilli flakes. |
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Method
Remove the bones from the pork belly and cut it into rectangular
chunks, about 2.5cm x 5cm.
Put them in a large pan, pour over enough boiling
water just to cover, then bring back to the boil.
Simmer gently for about 5 minutes, skimming off
the scum that rises to the surface, then drain through a colander.
Rinse out the pan if necessary, return the pork to
it and pour over enough boiling hot stock (or water) to cover it
again.
Cut 5 of the spring onions in half and add to the
pan with the soy sauce, rice wine, vinegar, sugar, star anise,
ginger and chilli flakes. Stir well and bring back to the boil.
Reduce the heat, cover tightly and simmer very
slowly for about 2 hours, turning the meat occasionally until the
pork is very tender, soft and succulent.
Remove the pork with a slotted spoon and set
aside.
Strain the cooking liquid into a clean pan,
ideally through muslin or a fine chinois.
Skim off as much fat as you can (but don't worry
about leaving a little), then boil the stock hard to reduce and
concentrate the flavours.
It should be lightly syrupy and intensely aromatic
but don't over-reduce as the soy sauce may make it very salty.
Meanwhile thinly slice the remaining spring onions
on the diagonal. Return the pork to the sauce and heat through.
Serve over plain noodles in warmed soup bowls,
with plenty of the broth ladled over and the sliced spring onions
scattered on top of the meat.
Here is just a sample of what we do, if you want something that
you can’t see give us a call and we can discuss your
requirements.... meat hung longer....a continental cut.... Apple and
Pork Sausages for a kiddies party....
ready cooked meat for a
luncheon party.... Wild Game Roulade.... half a lamb for the
freezer....
you name it, and given some warning we’ll prepare it for you
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= Recommended by your friendly family butcher
as the healthy option |
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= Gluten Free |
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= Available Gluten Free. Please request when
ordering |
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