Chinese Glazed Pork Belly
Cut the pork belly into strips about 2 centimetres wide then slice the strips into pieces 2 centimetres thick.
Chinese glazed pork belly. Bring 1 liter of water to a boil in a pot then add the pork ginger onion and garlic and cook for 3 4 minutes. Rinse the saucepan heat over a medium heat add the sesame oil. Add the garlic five spice cinnamon stick and star anise and cook for a further minute.
Slice the knob of ginger. Turn off the heat and drain the pork. Preparation cut the pork belly into roughly 1 inch 2 cm cubes.
Cook the pork belly until golden brown on all sides drain off any excess oil. Instructions add all the slow cooked pork belly ingredients to a pan not the glaze ingredients i use a cast iron casserole pan like. You can reserve the liquid if you like perfect for a thai or chinese noodle soup.
Remove the pork from the water using a slotted spoon and drain on a plate lined with a paper towel. Reduce the heat and add the brown sugar and stir until the sugar has caramelised and the pork is well coated. Add the pork belly pieces and ginger to the water reduce heat and simmer for 5 minutes.
Half fill a large heavy based nonstick saucepan with water and bring to the boil.