Today’s post is Chinese style Braised Belly Pork cooked slowly using free range pork belly from Harris Farm Meats.
So my brother was over from Singapore visiting us recently and we took him to Ruth’s farm to pick up some pork. He loves pork and Ruth’s farm is only 5 minutes away from our house. I really am so lucky to be living so close to great free range meat and poultry farms (St Bride’s Poultry). Growing up in Singapore where more or less everything’s imported, it’s been a real eye-opener, living in a country that has such a great natural larder. I’ve been so spoilt living in Scotland, I really don’t think I can go back to city living again.
We ended up with a large bit of pork belly, half of which my brother roasted in the oven and the other half we braised. The recipe itself is really quite straight forward basically letting the slow cooker do most of the work by leaving it to cook away till it was time to serve. The addition of cloves, star anise, 5 spice powder mingling with the pork juices really took the sauce to another level. I could have easily eaten it with freshly boiled rice, just by itself!
- 700g Belly Pork – cut into cubes
- 8 Dried Shitake Mushrooms – rehydrated in hot water
- 4 Cloves
- 1 Cinnamon Stick
- 1 Star Anise
- 5 Cloves Garlic
- 1 Tsp 5 Spice Powder
- 2 Tbps Shaoxing Wine
- 1 Tbps Dark Soy Sauce
- 2 Tbps Light Soy Sauce
- 1 Tsp Kicap Manis/ sweet thick dark soy (opt)
- 1 Tsp oil
- Heat oil in wok.
- Fry the cubes of pork. You don’t have to do this step but I like searing the meat as I feel like it adds more flavour.
- Add the garlic, cinnamon, star anise, cloves, 5 spice powder and mix well. The heat of the wok will help release the natural oils in the aromatics.
- Add both the soy sauces, the shaoxing wine, kicap manis, mushrooms and 100ml water. Mix well and leave to simmer for 10 mins.
- Now put everything into the slow cooker and cook on low for a few hours or until the pork is tender. You can even cook this overnight. Just make sure there is enough water in the slow cooker, topping up where necessary.
- Serve with boiled white rice.