Slow-braised Pork Belly with Orange and Soy

It seems like forever since I last had a Chinese meal. Pork belly is very popular in Chinese cuisine and it was in Hong Kong that I had my first introduction to this humble cut of meat.  If you are still not sure what pork belly is, it’s where our bacon comes from. Braising makes this meat melt in your mouth, fork tender and is complimented by the sauce. Jamie Oliver has a scrumptious recipe for pork belly roast and check out Almost Bourdain’s recipe for Chinese Style Twice-Cooked Pork Belly.  For more pork belly recipes, click here.

Serves 4
recipe adapted from Australian Gourmet Traveller
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1kg piece of pork belly
1¼ cups beef stock
½ cup dark soy sauce
¼ cup mirin
juice and grated rind of 1 orange
2.5cm piece of ginger, peeled and cut into julienne
2 cloves of garlic, sliced
2 fresh, small red chillies
1 tablespoon grated dark palm sugar
4 star anise
1 cinnamon stick
500g bok choy or choy sum, trimmed and sliced
Steamed rice, to serve

Cut pork into 12 pieces, place in a large flameproof casserole, add enough water to cover, and bring to a boil, then simmer gently for 20 minutes. Drain and return pork to casserole. Add stock, soy sauce, mirin, orange juice and rind, ginger, garlic, chillies, sugar and spices. Add just enough water to cover pork. Bring to the boil, lower heat, cover and simmer gently for 1½ hours, then remove lid and simmer uncovered for 25 minutes.

Add bok choy or choy sum to pork mixture and cook for another 5-6 minutes or until vegetables are just wilted.

The Culinary Chase’s Note: I love how my kitchen was filled with amazing aromas. A meal that will have your family and friends asking for seconds! My kind of comfort food.

By The Glass Tasting Note: There’s nothing more refreshing than a cold beer to cool the fire of Chinese cuisine but when wine is in order Viognier makes for an inspired choice. Veer away from drier French versions and opt for the floral, spice and voluptuously fruity styles made in California and Australia. Yalumba in Australia is a Viognier specialist, while there are numbers of exciting producers that can be found along California’s Central and Southern coasts.