Thursday 5 October 2017

Grammed: Lazy Shanghai Red Braised Pork Belly

Made this for our Mid Autumn feast last night. This is my slow cooker, low fuss, busy mom version of the traditional red cooked pork belly dish. Decadent, moreish, melt in your mouth tender pork belly. Always a hit, perfect for feeding a crowd. Just serve with rice and simple stir fried veges.

Lazy Shanghai Red Braised Pork Belly

1.8 kg pork belly, cut into 2cm pieces
6 Tablespoons Shaoxing wine
6 Tablespoons Chinese black vinegar aka Chinkiang vinegar
6 Tablespoons white sugar or rock sugar
8 Tablespoons light soy
8 Tablespoons dark soy
6 cloves garlic, finely chopped
1.5 inches ginger, finely sliced
2 star anise
1 cinnamon bark stick
1-2 teaspoons Sichuan peppercorns (to your preference)

5 spring onions/scallions, finely sliced, set aside

1. Put the pork belly pieces into your slow cooker. Bring a kettle of water to the boil and pour the boiling water over the pork to cover. Let it sit for a couple of minutes then tip all the water out again. This blanching process helps get rid of any gamey odour the pork may have.

2. Add the rest of the ingredients to the pork: Shaoxing wine, vinegar, sugar, light soy, dark soy, ginger, garlic, star anise, Sichuan peppercorns. Stir to mix. Pour just enough boiling water over top to cover the pork (around 2-3 cups). 

3. Cook time is 4 hours total. Cook on high for 3 hours covered. Stir a couple of times while cooking. Switch your slow cooker to low and cook for a further 1 hour uncovered. 

4. Just before serving stir in half the spring onions before plating. Plate in a deep dish with plenty of sauce and sprinkle over the rest of the spring onions. Serve with rice and a simple vegetable dish eg stir fried bok choy.

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