Red-braised pork belly

Method

1. 1

   Step 1

   Put the pork in cold water with half the ginger, bring to a boil and blanch for 3 minutes. Drain and rinse off any scum.

   • 8 min
   • high heat

   Food safety: Wash hands and boards after handling raw pork.

2. 2

   Step 2

   Heat the oil and sugar (opens in a new tab) in a wok (opens in a new tab) over low heat, stirring until the sugar melts and turns a deep amber.

   • 4 min
   • low heat
   • Wok (opens in a new tab)

   Food safety: Caramel is extremely hot — take care when adding the pork as it will spit.

   

3. 3

   Step 3

   Add the pork and remaining ginger and toss to coat in the caramel. Add the wine, soy sauce (opens in a new tab), star anise (opens in a new tab), cinnamon (opens in a new tab) and bay leaves (opens in a new tab) and stir.

   • 3 min
   • medium heat
4. 4

   Step 4

   Pour in the hot water, transfer to a heavy pot if you like, cover and simmer gently for 75 minutes until the pork is very tender.

   • 75 min
   • low heat
   • Dutch oven / casserole pot (opens in a new tab)
5. 5

   Step 5

   Uncover, add the salt and boil, stirring, until the sauce reduces to a sticky glaze that coats the pork. Top with spring onion (opens in a new tab).

   • 10 min
   • medium-high heat

   Watch closely at the end — the sugary sauce catches quickly.