Red braised ginger pork belly with pickled chillies

Name: Red braised ginger pork belly with pickled chillies
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 3 kgs pork belly, rind removed, cut into 5cm pieces; 1 Tbsp dark soy sauce; 200 milliliters Shaohsing rice wine; 2 Tbsps vegetable oil; 2 garlic cloves, thinly sliced; 1 thumb-sized ginger, cut into matchsticks; 1 pinch pinch of chilli flakes; 100 milliliters Chinese black vinegar (available from Waitrose); 140 grams soft brown sugar; 700 milliliters vegetable stock; 1 serving toasted sesame seeds; 1 serving sliced spring onions; 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained; 1 serving steamed white rice

Red braised ginger pork belly with pickled chillies is a main course that serves 6. This recipe covers 29% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 2375 calories, 40g of protein, and 226g of fat per serving. If you have vegetable stock, brown sugar, vinegar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 25 minutes. Users who liked this recipe also liked Braised Pork Belly with Pickled Radishes, Sous-Vide Pork Belly Buns With Pork Braise Mayonnaise and Quick-Pickled Cucumbers, and Chashu Pork (Marinated Braised Pork Belly for Tonkotsu Ramen).

Instructions

Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.

Ingredients you will need

Rice Wine

Pork

Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside.

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Meat

Cooking Oil

Equipment you will use

Sauce Pan

Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.

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Chili Pepper

Garlic

Ginger

Cooking Oil

Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil.

Ingredients you will need

Vinegar

Stock

Sugar

Equipment you will use

Frying Pan

Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy.

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Meat

Pork

Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

Ingredients you will need

Spring Onions