CHINESE BRAISED PORK BELLY

• porsi: Serves 6-8

Bahan-bahan

900g pork belly

3 bunches spring onions, halved

1 x 3cm piece of ginger, peeled and sliced

3 garlic cloves, peeled and sliced

500ml Shaoxing wine

160ml light soy sauce

2½ tbsp dark soy sauce

2 tsp Chinese five spice

120g brown sugar

Petunjuk

1 Place the pork belly in a pot of boiling water for one minute, then drain. Cut the pork into chunks of around 6-8cm. Set aside.

2 Place the spring onions in a thick, even layer over the bottom of a medium casserole dish. Place the ginger and garlic slices evenly over the spring onions.

3 Add the pork belly pieces, skin-side down.

4 Whisk together the Shaoxing wine, light soy sauce, dark soy sauce, Chinese five spice and sugar. Pour over the pork.

5 Cover and place the dish over a medium- high heat. Bring to a boil, then immediately reduce the heat to low and simmer for 90 minutes; there is no need to stir

6 Turn the pork belly skin-side up in the dish, cover again and allow to simmer very gently for another 90 minutes.

7 Transfer the pork pieces to a plate, tent loosely with foil and set aside. For extra crispy skin, place the pork pieces skin-side up on a lined baking tray and cook under a hot grill for 2-3 minutes before resting.

8 Strain the braising liquid through a sieve into a saucepan. Allow to bubble over a medium-high heat for 8-10 minutes until reduced, then drizzle over the pork to serve.