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Braised Dark Soy Zesty Pork Belly

2017-01-02 23:36:09|Food

    Here’s the third recipe to share from the Superior Dark soy sauce challenge by Pearl River Bridge.    Dark soy is traditionally used in Chinese cooking as it imparts a mellow soy flavour but lends a rich deep colour. This is my winter warming Braised dark soy zesty pork, inspired by the Shanghai style red cooked pork. The juicy belly pork pieces are cooked in a braising liquid of spices, dark soy and freshly juiced oranges to create a salty, sweet, zesty and more-ish dish. The dark soy adds depth and colour almost giving the braising liquid a deep red shine. It is perfect served simply with some steamed Jasmine rice and pak choy.   So, as the cold weather sets in, I hope you will enjoy this comforting dish. It really is warming, luscious and satisfying.    I’ve included the full recipe below.  I would love to hear what you think.     Love, Ching x   Braised Dark Soy Zesty Pork Belly   Preparation time: 10 minutes Cook in: 30 minutes pre-cook, 40 minutes braise-cook Serves 4 with other dishes to share   Ingredients   700g pork belly slices, skin off 1.5 litre water 2 tablespoons rapeseed or groundnut oil 1 tablespoon freshly grated ginger 3 tablespoons Shaosing rice wine 3 star anise 1 teaspoon whole Sichuan pepper 3 large whole dried chillies 250ml vegetable stock 80ml Pearl River Bridge dark soy sauce Juice of two medium oranges 3 tablespoon soft brown sugar 1 pinch of salt   To Serve   Jasmine Rice Stir fried garlic greens of your choice   Method:   1. Bring 1.5 litres of water to the boil. Add the pork belly slices and cook in simmering medium heat for 30 minutes. Remove, drain well and pat dry with paper towels. Slice the pork belly into 2cm X 2cm rectangular equal sized pieces.   2. Heat a wok or pan over medium heat, add 2 tablespoons of rapeseed or groundnut oil. Add the pork pieces in and brown for two minutes, then add the ginger, rice wine, the star anise, Sichuan peppercorns, dried chillies, vegetable stock, dark soy sauce, juice of two oranges and soft brown sugar. Cover with a tight fitting lid and cook on a medium heat for 45 minutes until the liquid has reduced and has thickened slightly to a shiny glossy reddish brown colour.   3. Remove from the heat, serve with steamed Jasmine rice and stir fried greens of your choice. (Nb. For a smooth cooking liquid, strain through a sieve and discard the spices or you can eat around them like the Chinese do!).

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