Most Australians have memories of visiting their local Chinese restaurant with their family and friends while growing up. With this recipe you won't need to queue up on a Sunday night. Instead, give this a go. This is also perfect when you're needing some carbs and a little grease to settle your stomach after a big weekend.
Ingredients 1kg piece boneless pork belly, skin on
60ml peanut oil
10 shallots, peeled, thinly sliced
2 tbsp caster sugar
2 garlic cloves, thinly sliced
2cm piece ginger, julienned
5 whole black peppercorns
4 star anise
2 cinnamon sticks
60ml shaoxing rice wine
60ml light soy sauce
1L beef stock
salt and black pepper
steamed asian greens, to serve
steamed jasmine rice, to serve
Blanch the pork belly in a large saucepan of salted boiling water for 5 minutes or until firm. Drain and stand on a wire rack until cool enough to handle, then cut into 2cm pieces and set aside.
Heat the peanut oil in a large saucepan over medium-high heat. Add the shallots and cook, stirring occasionally, for 5 minutes or until they start to soften. Sprinkle over the sugar and cook, stirring occasionally, for another 2 minutes or until the sugar starts to caramelise and the shallots start to brown.
Add the garlic, ginger, peppercorns, star anise and cinnamon sticks. Cook, stirring frequently, for 3 minutes.
Add the shaoxing, soy sauce, the pork and stock, and bring to the boil. Reduce the heat to low-medium and simmer gently, skimming off any impurities that come to the surface with a spoon. Cook for 1 hour or until the pork is very tender. Season to taste with salt and pepper and stand for 5 minutes before serving.
Serve with steamed jasmine rice and asian greens on the side.