Braised pork belly in ground bean sauce

Name: Braised pork belly in ground bean sauce
Cook time: 2 h 30 min
Yield: 4
Ingredients: 750 g (1 lb 10 oz) pork belly, cut into 2 × 8 cm (3/4 × 3 1/4 inch) portions (choose belly with no ribs); 2 tablespoons oil; 2 garlic cloves, chopped; 2 cm (3/4 inch) piece fresh ginger, chopped; 2 tablespoons ground bean sauce (; 1 large cube of red bean curd; 1 1/2 tablespoons oyster sauce; 2 teaspoons soy sauce; 3 tablespoons sugar; 2 star anise

October 30, 2013

Time:2 hours +Serves:4

Ground bean sauce and red bean curd are both readily available from Asian food stores.

Ingredients

750 g (1 lb 10 oz) pork belly, cut into 2 × 8 cm (3/4 × 3 1/4 inch) portions (choose belly with no ribs)
2 tablespoons oil
2 garlic cloves, chopped
2 cm (3/4 inch) piece fresh ginger, chopped
2 tablespoons ground bean sauce (
1 large cube of red bean curd
1 1/2 tablespoons oyster sauce
2 teaspoons soy sauce
3 tablespoons sugar
2 star anise

Method

Step 1
Fill a wok threequarters full of water and bring to the boil. Add the pieces of pork belly and simmer for 3–4 minutes, then drain.
Step 2
Heat the oil in a wok over medium heat. Add the garlic and ginger and stir-fry for 1 minute, or until aromatic. Add the ground bean sauce, bean curd, pork, oyster sauce, soy sauce, sugar, star anise and 310 ml (11 fl oz) of water. Bring to the boil, then cover with a tightfitting lid. If your wok does not have a particularly tightfitting lid, or doesn't have a lid at all, cover it with foil first and then an appropriatesized lid from another pan. Simmer for 1–1 1/4 hours, or until the meat is tender and the sauce has reduced and thickened. If the liquid evaporates too quickly add a little extra water.
Step 3
Serve hot with steamed rice and a vegetable side dish.

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