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Slow Braised Pork - Chinese Style

prepare: 20 minutes
cook: 2 ¾ hours
serves 6

This succulent pork dish can be cooked a day or two ahead of time. You can quickly roast the cooked meat in a very hot oven just before serving it to get it crispy.

Ingredients
1.3-1.5Kg meaty pork pieces (cut from belly)
2 litres hot water
¾ cup sake or sherry
1 cup light soy sauce
1 tbsp liquid honey
4 whole star anise
1 whole cinnamon stick
30 very thin slices fresh ginger
1-2 whole red chillies
1 whole head garlic, cloves peeled and halved
1 tbsp rice vinegar or cider vinegar
400g udon noodles
2 spring onions, cut into long strips
2tsp sesame oil

Directions:

PLACE pork in a pot. Add hot water and bring to a simmer, removing scum as it appears. After 30 minutes add other ingredients except noodles, spring onions and sesame oil, cover and simmer on a very low heat for two hours, turning meat twice. This dish can be prepared to this point and chilled for up to 48 hours.

HEAT oven to 220 degrees C. lift the meat out of pot (reserving liquid) and place in a shallow roasting dish. Roast in oven for 10-15 minutes until it crisps. Boil liquid for 10 minutes until syrupy.

POUR boiling water over noodles and stand for two minutes. Drain and toss with spring onions and sesame oil. Divide noodles between bowls, top with meat and spoon over cooking sauce.

Alternatively, like the photo, you can serve with steamed white rice.

Purchase products in this recipe:

Boned & Rolled Free Range Pork Belly - 1.5kg portion.

Spiral Organics - White Wine Vinegar 250mls

Mizkan - Rice Vinegar 500mls