Glorious pork, O’ glorious pork!
Divine, just divine!
Don’t they look lip-smackingly, succulently, meltingly, pornographically delicious?
If there is one dish that I’d like to sink my teeth into before I go to bed every night and in my dreams, this will be THE one. Combining 2 super cooking techniques (that’s why it’s called twice-cooked) that I love love love – firstly, braise till the meat turns meltingly tender and fully infused with fragrant aromatics, then roasted to a show-stopping perfection while basting with sweet salty sticky glaze.
Not only that, you will be really happy to know that it is super duper easy to make and the recipe uses most of the ingredients that you already have at home. To be honest, this is one of the first dishes I learnt to cook and I was hooked from then on!
So, don’t just sit there and gawk! Go put some pork on your fork now … I promise you that it will one of the best things you’ll ever put in your mouth. Serious 🙂
Chinese Twice-cooked Melting Pork Belly (adapted from Gok Wan’s Gok Cooks Chinese)
900 g whole pork belly, skin on
500 ml Shoaxing rice wine
3 tbsp soy sauce
5 cm ginger, peeled and bruised
3 cloves garlic, peeled and bruised
3 spring onions, roughly chopped
2 star anise
4 tbsp runny honey
2 tbsp soy sauce
1 fresh red chilli, sliced, for garnish
Fresh coriander, for garnish
1 spring onion, sliced, for garnish
1. In a medium size stock pot, mix in Shoaxing wine, soy sauce, ginger, garlic, spring onions and star anise. Then place the pork belly on top of the aromatics and pour enough water to cover the pork. Bring to a boil and then reduce the heat to simmer for 2 hours, or until the meat is soft and tender. Turn the meat every 30 mins to ensure even cooking.
2. Remove the pork from the braising liquid and set aside to cool. Cover with a clean muslin cloth.
3. Pre heat oven to 200 celsius. Set the pork on a chopping board and remove the skin with a sharp knife. Line a baking tray and gently transfer the pork onto the try.
4. Prepare the glaze by mixing honey and soy sauce together. If you wish to have more glaze (for the rice ahem! ahem!), then add more by following ratio of 1 of soy sauce to 2 of honey. Taste. The glaze should have an even balance of sweet and salty. Then spoon the glaze all over the pork. Use the back of the spoon to spread the glaze to all parts of the pork.
5. Place the tray in the oven and roast until both top and bottom has browned and charred to perfection, about 20-30 mins. Continue basting with the glaze to achieve that oh-so-yum glossy surface.
6. Remove from the oven. Set aside to cool for 5-10 mins. Then slice the pork belly into large pork belly chunks. Transfer to a serving plate. Drizzle with leftover glaze and garnish with sliced chillies, fresh coriander and spring onions. Serve with steamed rice and hard boil eggs!