Serve this with some steamed rice, boiled eggs (boil for 7 minutes, cool and peel) and pak choi. If you want to make this dish gluten free, replace the soy sauce with Tamari (gluten free Japanese soy sauce).
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Ingredients
- 60 g jaggery or any unrefined sugar
- 5 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 3 tbsp vegetable oil
- 10 spring onions cut into 2cm slices
- 20 g ginger cut into matchsticks
- 750 g pork belly cut into bite size chunks
- 2 star anise
- 1 Cinnamon stick
- 2 bay leaves
- 5 tbsp shaoxing wine
- 1 tbsp black vinegar
Instructions
- Whisk the sugar with soy sauces and set aside.
- In a large deep frying pan or wok, heat the oil and add the spring onions and ginger, sauté for 5 minutes until fragrant. Add the pork and sear all over on a medium high heat.
- Add the star anise, cinnamon and bay leaves. Turn the heat up, pour in the soy sauces whisked with sugar and stir. Next add the shaoxing and use a wooden spatula to deglaze the pan. Add enough water to cover the meat (approx 1.2 litres) Cover the pan tightly with a lid or foil, lower the heat to a simmer. Cook for 45 minutes undisturbed.
- Remove the lid, add the vinegar, turn the heat up to medium and allow to simmer and bubble for around 30-40 minutes minutes or until the sauce becomes syrupy and coats the meat. Serve with rice, boiled eggs and pak choi.
Nutrition
Calories: 325kcalCarbohydrates: 22gProtein: 44gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 122mgSodium: 1891mgPotassium: 936mgFiber: 2gSugar: 16gVitamin A: 306IUVitamin C: 6mgCalcium: 52mgIron: 3mg
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