Twice-cooked pork belly with soy, star anise and Chinese broccoli

Twice-cooked pork belly with soy, star anise and Chinese broccoli

By
From
New Thai Food
Serves
6
Photographer
Jeremy Simons

For this recipe, use the best-quality pork belly that you can buy. After three and a half hours of braising then roasting, it will melt in your mouth. If you wish, you could garnish each serve with some julienned ginger and long red chilli, and a sprinkling of crisp-fried red Asian shallots for extra flavour and texture.

Ingredients

Quantity Ingredient
1 x 800g boned pork belly
2 litres Master stock
1 star anise
2 sticks cassia bark or cinnamon
1 orange, zested and juiced
1 1/2 tablespoons soy sauce
1 teaspoon caster sugar
1 bunch chinese broccoli, cut into bite-sized pieces

Method

  1. Preheat the oven to 140°C. Put the pork belly in an ovenproof dish.
  2. Bring the master stock to the boil in a large saucepan over a high heat. Add the star anise, cassia bark or cinnamon, orange zest and juice. Taste for seasoning, making sure it is salty enough.
  3. Pour the stock over the pork belly, cover with a lid or baking paper and aluminium foil and braise in the oven for 3 hours. Transfer the pork belly to a wire rack and allow to cool a little.
  4. Strain the stock, pour it back into the large saucepan and boil over a high heat for 5 minutes to remove any impurities. Reserve 400 ml of the stock for the sauce. Refrigerate the remainder for use in a soup or curry.
  5. Put the pork belly in a baking tin and place another similar baking tin on top of it, then weight this down with some unopened tins or jars of food. Refrigerate for 6 hours to achieve a flat and even skin.
  6. Preheat the oven to 180°C. Cut the chilled pork into 150 g pieces about 5 cm square – make them squarish if possible. Place them on a rack in a roasting tin and cook in the oven for 30 minutes, until golden and crisp.
  7. Meanwhile, reheat the reserved stock in a small saucepan over a high heat. Season with the soy and sugar. Boil hard to reduce by about a third and achieve a rich flavour. Remove from the heat and keep warm.
  8. When the pork is almost done and you’re ready to serve, blanch the Chinese broccoli in a large saucepan of boiling salted water for 3 minutes, then refresh in iced water and drain. Put in the bottom of 6 deep bowls.
  9. Remove the pork from the oven. Cut each square into 1 cm slices and place on top of the Chinese broccoli. Pour some of the reduced stock over each serve and serve with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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