food for thought

by michelle

pork belly with mushrooms, noodles and bok choy

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Caramelised and anise-flavoured pork belly over noodles- what could be better? This recipe, adapted from gastronomydomine, is even better the next day (which also allows for the removal of unwanted fat from the sauce).


Chop a 1kg (2 lb) piece of pork belly into pieces leaving the skin on. Mix one tablespoon each of the soy sauce and honey with a teaspoon of five spice powder and marinate the sliced pork in this mixture for an hour. Chop 5 cloves of garlic and 6 shallots very finely (you can blitz them in a food processor). Heat some oil to very hot in a pressure cooker (if you have one) or a heavy pot with a lid and fry the garlic, shallots, 4 flowers of star anise and 2 tablespoons of soft brown sugar together until they begin to turn a golden brown. Reduce the heat and add the pork to the pan with its marinade, frying until the meat is coloured on all sides. Now add 1 cup of chicken stock, 3 tablespoons of of soy sauce and 1 teaspoon of salt . Close the pressure cooker and when it reaches full pressure, reduce the heat and cook for 40 minutes. For a normal pot bring the mixture to the boil, reduce to a gentle simmer, cover and continue to simmer for two hours. If the sauce seems to be reducing and thickening, add a little water. Meanwhile, cook some Chinese dried mushrooms in water until soft then remove the stems. Set aside. When ready to serve, reheat the pork, adding another cup of chicken stock and the mushrooms. Meanwhile, cook a packet of Hokkien-style noodles according to the instructions on the packet and steam some bok choy for approximately 2 minutes until wilted but still a little crunchy. Place a serve of noodles in each bowl and spoon the pork and liquid over the noodles. Add a serve of bok choy to each plate.


Written by michelle picker

October 25, 2013 at 5:59 am

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