Eager to follow the success of Gok Wan's easy recipe for Peking duck, I thought I'd try his recipe for belly pork. Bored of slow-cooking recipes that leave me with flavourless pork, this recipe only took 2.5 hours and made some of the most tender pork I have ever eaten. The main cooking is done by simmering the pork in a large pan for nearly two hours with garlic cloves, ginger, spring onions, a teaspoon of chinese five spice, shaoxing wine and enough water to cover the meat. The thought of boiling meat can be a turn off but the smells that fill the kitchen are divine and it makes the meat surprisingly tender.
After this initial cooking, you then place the meat in a baking tray and brush with a glaze of soy sauce and honey, and place in an oven (preheated to 215C) for 20-30 minutes until golden and caramelised. Serve with chinese greens and rice to balance out the sticky rich flavour of the meat. NB. Gok uses star anise but for me chinese five spice works just as well and is often more readily available. You could use this cooking method for cooking belly pork in all styles of cuisine, for example we sell some delicious Cottage Delight barbecue sauces that would work well in place of the soy sauce and honey glaze. For the full original recipe
click here.
After this initial cooking, you then place the meat in a baking tray and brush with a glaze of soy sauce and honey, and place in an oven (preheated to 215C) for 20-30 minutes until golden and caramelised. Serve with chinese greens and rice to balance out the sticky rich flavour of the meat. NB. Gok uses star anise but for me chinese five spice works just as well and is often more readily available. You could use this cooking method for cooking belly pork in all styles of cuisine, for example we sell some delicious Cottage Delight barbecue sauces that would work well in place of the soy sauce and honey glaze. For the full original recipe click here.
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