Twice Cooked Melting Pork
What can I say about this, other than that it's quite simply one of the best things you will ever put in your mouth. Serves four.
Preparation time: 10 minutes. Cooking time: Two to three hours.
YOU WILL NEED
500ml Shaoxing rice wine or dry sherry
2 star anise
5cm piece of fresh ginger, peeled and bruised
3 cloves garlic, peeled and bruised
3 spring onions, finely chopped
3 tbsps light soy sauce
1.25kg piece of pork belly, rind left on but unscored For the glaze 4 tbsps runny honey
2 tbsps light soy sauce To garnish 1 fresh red chilli, deseeded and sliced diagonally
2 spring onions, sliced diagonally
Place the rice wine, star anise, ginger, garlic, spring onions and soy sauce into a large pan. Add the pork belly and pour over enough water to generously cover the meat.
Bring to the boil over a high heat, then reduce the heat and simmer for one-and-a-half to two hours, or until the pork is very tender, turning occasionally to ensure even cooking.
Leave the pork in its cooking liquid until cool enough to handle.
Pre-heat the oven to 200°C/400°F/Gas Mark 6. Remove the pork from the liquid and place it on a board.
Using a knife, carefully remove the very top layer of skin.
Line a flat baking tray with baking parchment to protect the tray and place the pork on it.
Mix together the honey and soy sauce and pour the mixture over the pork.
It will run down and off the pork, but don't worry about it.
Place the pork in the oven and roast for 20-30 minutes, turning often and basting with the glaze to achieve a glossy, lacquered look.
Remove from the oven and place on a serving plate. Slice the pork into large chunks and garnish with the spring onion and chilli.