Twice Cooked Melting Pork
I have known anyone who doesnt love this. Despite the fact it has a long cooking time it is an absolute breeze to make
I have known anyone who doesnt love this. Despite the fact it has a long cooking time it is an absolute breeze to make
- Carbohydrate 40.900000035597 g
- Cholesterol 244.9398798 mg
- Fat 180.858986503389 g
- Fiber 3.57200002183178 g
- Protein 65.9858955856678 g
- Saturated Fat 65.8361788408203 g
- Serving Size 1 1 Serving (724g)
- Sodium 17712.0397044993 mg
- Sugar 37.3280000137653 g
- Trans Fat 11.4810694409289 g
- Calories 2042 calories
Step-by-step
- Put rice wine, star anise, ginger, garlic, spring onions and soy sauce in a large pan.
- Add pork belly and enough water to cover meat.. Bring to the boil and simmer for 1 1/2 - 2 hrs until very tender. Turn occasionally.
- Remove from pan when cool enough to handle and remove skin.
- Heat oven to 200 Celsius, or 390 Fahrenheit
- Line a roasting tray with foil and place the pork on it. Mix honey and soy and drizzle over the pork.
- Roast for 30 mins turning and basting frequently
- Garnish with chile and spring onions
Shaoxing rice wine carries the heaviest workload in this preparation, acting as both an aromatic solvent and a tenderizing agent. Alcohol breaks down intramuscular connective tissue during the prolonged simmer, while the phenolic compounds in the wine bind to pork lipids to eliminate gamey notes. Sherry makes a reliable substitute if Shaoxing is unavailable, deployed at a direct one-to-one volume ratio without altering the braising dynamics.
Bruising the ginger and garlic before they enter the liquid releases cell-wall enzymes like alliinase and gingerol directly into the broth. This mechanical damage accelerates flavor extraction far beyond what slicing can achieve. Boiling the liquid first concentrates these aromatics before the pork belly is submerged, ensuring the fat absorbs the seasoning evenly throughout the center of the cut.
Peeling the skin off after the initial simmer requires letting the meat cool until safe to handle, typically fifteen minutes. The subsequent roasting phase at 200 degrees Celsius relies on a honey and soy glaze to achieve Maillard browning. Sugars in the honey caramelize rapidly at this temperature, demanding frequent basting every ten minutes to prevent burning while building a sticky crust.
Refrigerating leftovers for up to three days solidifies the remaining gelatin and fat, making chilled slicing straightforward for rapid pan-frying later. Reheating these portions in a hot skillet revives the crispy exterior texture without drying out the interior meat fibers. Second-day slices develop a deeper savory profile as the resting period allows residual salt to fully equilibrate across the muscle tissue.
