A classic of Chinese cuisine and the thick, luscious sauce is perfect for the rice. A recipe for those who don't normally like pork belly.
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | pork belly with skin |
| 2 | tablespoon(s) | lard or peanut oil |
| 2 | spring onions | |
| 1 | thumb-sized piece of ginger, peeled | |
| 3 | tablespoon(s) | sugar |
| 250 | ml | Shaoxing wine (rice wine) |
| 250 | ml | stock |
| 1 | star anise | |
| 1 | small cinnamon stick | |
| 2 | tablespoon(s) | dark soy sauce (light will do, but the colour won't be as nice) |
| salt | ||
| spring onion greens, finely chopped | ||
Tip:
If you are not eating the dish until the next day, you can refrigerate it overnight and then skim off the excess fat that settles on the surface (the fat is excellent for sautéing meat and vegetables for other Chinese dishes).
