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Chinese Braised Pork Belly in an Aromatic Broth with Steamed Jasmine Rice

BY Luisa Farelo-Hayes

Indonesian sweet soy sauce, or kecap manis, is sweeter than regular soy sauce and has the consistency of syrup. It adds a wonderful sticky sweet flavour to this dish.

  • Makes : 4 |
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 2:0 hours
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1 kg pork belly, bones removed
(2 ½ C (625 ml ) water
1¼ C (300 ml) sherry
5 Tbsp (75 ml) soy sauce
2 Tbsp (30 ml) Indonesian sweet soy sauce (kecap manis)
2 star anise
2 cinnamon sticks
2 Tbsp (30 ml) sugar
pinch of dried chilli
3 spring onions, roughly chopped
freshly milled black pepper
150 g baby spinach
15 g fresh coriander

steamed jasmine rice, to serve

Cut the pork belly into bite-size portions and place into a saucepan of simmering water Allow to simmer for just 10 minutes, removing any scum that rises to the surface. Strain and set the pork aside.

Pour the 625ml water and sherry into a clean saucepan and add the pork belly.

Simmer gently for about 1 hour, continuing to remove all the scum that rises to the surface.

Add soy sauce, Indonesian sweet soy sauce, star anise, cinnamon sticks, sugar and chilli. Cover the saucepan with a lid and cook gently for a further hour or until the pork is tender.

Once the meat is cooked and tender, add the spring onions, baby spinach and some freshly ground black pepper and allow to cook for just a few more minutes.

Garnish with fresh coriander and serve immediately with steamed jasmine rice.