Aromatic pork belly hotpot Archive
Slow-cooked pork belly in a flavorful soy and vinegar glaze, with a reduction of aromatics for a rich, tender dish.
Ingredients
- 1.5kg/3lb 5oz belly pork, with rind still on
- 570ml/1 pint pork or chicken stock (if available, otherwise water)
- 12 spring onions
- 100ml/3½fl oz light soy sauce
- 75ml/2½fl oz Chinese rice wine
- 25ml/1fl oz rice wine vinegar
- 2 tbsp demerera (or light brown) sugar
- 3 star anise
- 10cm/4in piece of fresh ginger root, peeled and sliced in rounds
- a good pinch of dried chilli flakes
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