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- Place the pork belly in a pot of boiling water for one minute, then drain. Cut the pork into chunks of around 6-8cm. Set aside.
- Place the spring onions in a thick, even layer over the bottom of a medium casserole dish. Place the ginger and garlic slices evenly over the spring onions.
- Add the pork belly pieces, skin-side down.
- Whisk together the Shaoxing wine, light soy sauce, dark soy sauce, Chinese five spice and sugar. Pour over the pork.
- Cover and place the dish over a medium-high heat. Bring to a boil, then immediately reduce the heat to low and simmer for 90 minutes; there is no need to stir.
- Turn the pork belly skin-side up in the dish, cover again and allow to simmer very gently for another 90 minutes.
- Transfer the pork pieces to a plate, tent loosely with foil and set aside. For extra crispy skin, place the pork pieces skin-side up on a lined baking tray and cook under a hot grill for 2-3 minutes before resting.
- Strain the braising liquid through a sieve into a saucepan. Allow to bubble over a medium-high heat for 8-10 minutes until reduced, then drizzle over the pork to serve.
Per serving 668kcals, 30.5g fat (13g saturated), 23.9g carbs (17.8g sugars), 53.7g protein, 1.3g fibre, 3.17g sodium
Dairy-freeDinnerChineseSpecial OccasionsHigh-proteinCuisinesSlow cookerDinner partyComfort foodMake it Healthy
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