Red rice pork belly

Red rice pork belly

By
From
The Real Food of China
Serves
6-8
Photographer
Leanne Kitchen

Red yeast rice is made by fermenting rice with a type of yeast called Monascus purpureus, which gives the grains a ruby-red colour. This rice has long been used in China as a preservative, flavouring agent and a natural food colouring, and here it gives the pork its gorgeous ruddy hue. Sold as ‘spareribs’ in supermarkets, this cut of pork here is actually strips of belly.

Ingredients

Quantity Ingredient
4 pieces red fermented tofu
1 tablespoon tofu liquid
80ml shaoxing rice wine
3/4 teaspoon five-spice
2 tablespoons red yeast rice
80ml vegetable oil
3 cm piece ginger, peeled and finely shredded
1.5kg pork belly on the bone, cut into 2.5 cm wide strips
500ml Chicken and pork stock
1 1/2 tablespoons sugar
1 star anise

Method

  1. Put the tofu and liquid in a small bowl and mash together with a fork, then stir in the rice wine and five-spice. Using an electric spice grinder, grind the red yeast rice until a powder forms, then stir it into the tofu mixture. Set aside.
  2. Heat half of the oil in a large claypot over a medium–low heat, then add the ginger and cook, stirring, for 2 minutes, or until fragrant. Remove the claypot from the heat. Heat the remaining oil in a large, non-stick frying pan over a medium–high heat, then add the pork and cook for 3 minutes on each side, or until golden. Put the pork in the claypot with the tofu mixture, add the stock, sugar and star anise, then return the pot to a medium heat and bring to a simmer. Reduce the heat to low, cover the pot and cook for 1½ hours, or until the pork is very tender.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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