Braised pork belly with Chinese flavours from Winter Food by Jill Norman
This is a dish to make in a large quantity for hungry friends on a chilly winter evening. Pork belly braises to a wonderfully melting texture, and soy sauce, garlic, ginger and other spices give a ...
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Cooking tools:
- Dutch oven
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Colander
Ingredients
- 1.7 kg belly of pork, cut into 6 thick slices
- 400 ml soy sauce
- 300 ml dry sherry or sake
- 10 cloves garlic, peeled
- 8 cm fresh ginger, sliced
- 80 g sugar
- 1 kg bok choi or other Chinese greens, trimmed
- 4 spring onions, thinly sliced
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