Friday, March 22, 2013

Braised Pork Belly with Chestnuts (栗子红烧肉)

recipe adapted from here
1 slab pork belly (1 lb)
12 fresh chestnut
3 slices ginger
2 stalk green onion  - cut into 4 cm length
2-inch cinnamon stick
2 star anise
3 dried chilli
2 bay leaves
1 tbsp rock sugar
3 tbsp dark soy sauce
1 tbsp soy sauce 
4 tbsp yellow wine
dash of sesame oil 
hot water
cooking oil

  1. Poke holes on the skin of the pork belly slab.  Add a little oil to a pan.  Heat up the oil over low heat and  fry the pork belly, with skin facing down till the skin turns a golden brown.
  2. Remove from heat and set aside to cool down a bit.  Cut into bite-sized pieces.
  3. With the remaining oil from the pork belly, fry the rock sugar over low heat till melted.  Place pork belly into the pan and continue to fry for a while till the pork is coated with the rock sugar.
  4. Drizzle yellow wine and immediately cover the pan.
  5. When most of the steam has evaporated, add dark soy sauce and fry to mix well.
  6. Add chestnuts, soy sauce, ginger, green onion, cinnamon stick, star anise, dried chilli and bay leaves leaves and give it a good toss.
  7. Add enough hot water to cover all ingredients.  Cover and cook over medium heat for 30 minutes.
  8. Add salt and continue to simmer till most of the sauce has evaported.
  9. Before serving, drizzle a dash of sesame oil and serve warm with rice.

No comments:

Post a Comment