Braised Shaoxing Pork Belly Recipe
This braised pork belly broth marries the mellow sweetness of Shaoxing wine with soy sauce, ginger and sumptuous, melt in the mouth pork to create the ultimate bowl of comfort food.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Dutch oven
- Stove
- Pot
- Saucepan
- Chef's knife
- Cutting board
- Slotted spoon
- Colander
- Mixing bowl
- Kitchen towel
- Serving bowl
Ingredients
- 500g of pork belly strips, sliced into lardons
- 4 spring onions, cut into 2cm pieces, green tops reserved for garnish
- 3 garlic cloves, peeled and sliced
- 15g of ginger, peeled and sliced
- 1 tbsp of dark soy sauce
- 4 tbsp of Shaoxing wine
- 2 tbsp of light soy sauce
- 1l water
- rice wine vinegar, to taste
- 1 bunch of Swiss chard leaves, roughly chopped
- 100g of sugar snap peas
- 1 red chilli
- 250g of rice noodles
- 1 tsp sesame oil
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