- 1 kg boneless pork belly
- 2 tbsps rice bran or vegetable oil
- 2 cloves garlic, peeled, chopped finely
- 5-cm piece fresh ginger, unpeeled, chopped coarsely
- 4 green onions, chopped into 1 cm pieces
- ½ cup caster sugar
- ¼ cup dark soya sauce
- ¼ cup light soya sauce
- 1 tsp red food colouring
- ⅔ cup shao hsing rice wine
- 1 cinnamon stick, broken into small pieces
- 2 star anise
- 4 whole cloves
- 4 strips orange rind
- Coriander leaves, to serve
Place the pork in a large saucepan. Cover the pork with water, bring to the boil and simmer gently, covered, over medium heat for 30 to 40 mins or until cooked through. Remove from liquid; cut pork into 3 cm-square pillars. Keep simmering the pork liquid, uncovered, until reduced by half.
Meanwhile, in a small frying pan, cook the oil, garlic, ginger and onion over medium heat for 2 to 3 mins or until fragrant and golden. Add onion mixture to the pork liquid with remaining ingredients, except coriander; return pork to the pan. Simmer, uncovered, for about 50 mins or until the lean parts of the meat split easily when squeezed gently. Remove pork from pan; cover to keep warm.
Skim fat from liquid. Strain liquid into a bowl; return to pan. Boil, uncovered, until thick and syrupy.
To serve, arrange the pork pillars attractively in a wide shallow dish, then pour the sauce over the top so each piece is coated in a lovely gloss. Sprinkle with coriander. Not suitable to freeze or microwave.
These yummy pork belly bites can help fill the tummy just before the main course takes place. Delicious!