Slow Braised Chinese Pork Belly

Every time I visit a chinese restaurant I always make sure pork belly is on order. I'm completely addicted to the melting fat and tender soft meat, all soaked in the flavours of star anise, soy, ginger and garlic. I had an intense craving the other day and decided to recreate some at home.

After a brief panic attack because the supermarkets were closed due to a public holiday (damn SA trading laws), I surprisingly found some belly cuts at my local foodland corner store. Chuffed, I trotted home and started preparing. Threw in some bok choy too because I figured I should probably eat some sort of greenery after all that pork fat.

Chinese Braised Pork Belly

serves 4

4 generous slices of pork belly, about 500g
(alternatively, buy a whole piece of belly and slice 3-4cm thick)
1 small knob ginger
4 cloves garlic
8 spring onions
2 star anise
4tbsp soy sauce
3 tbsp shao xing cooking wine (about $2 a bottle at any Chinese grocer)
1 tbsp rice wine vinegar (you can leave this out if it's too much trouble)

steamed rice and bokchoy to serve


Slice ginger in to discs and spring onions in to 5cm batons. Place all ingredients in to a pot that the meat fits snuggly (but not too snug) in.

Cover with water so the meat is submerged and bring to the boil slowly on the stove. Turn down to a gentle simmer and leave for approximately 2hrs, or until the meat is tender, but not falling apart.

Retrieve the meat, and strain sauce if desired. You can also thicken with a little cornflour mixed with water, however I like the runny but rich gelatinous taste.

Serve over steamed rice with greens and remain blissfully ignorant to the thought of eating streaks of melting tender pork fat.