Slow-Braised Belly Pork with Garlic & Ginger
SummerPorkServes 4–6
Ingredients
- 1.35kg piece of belly pork
- 4 tablespoons dry sherry
- 2 star anise
- 1 small cinnamon stick
- 20g root ginger, thinly sliced
- 1 teaspoon dried chilli flakes
- 225ml soy sauce
- 1 tablespoon redcurrant jelly
- 3 tablespoons balsamic vinegar
- 100g whole peeled garlic cloves
- Water and oil
Method
Place the pork in a wide, shallow pan, cover with water, bring to the boil and skim off any impurities. Add the sherry and simmer for 30 minutes.
Add the ginger, chilli flakes, soy sauce, redcurrant jelly, balsamic vinegar, star anise and cinnamon. Cover and cook gently for two to three hours, carefully turning the meat several times. Add the garlic after one hour.
When cooked, remove the meat, strain the stock into a clean pan and reduce to a syrupy consistency.
Slice the cooked pork and char-grill it until crisp. Pour the sauce over and serve.
From the August 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)