Created by Robbie Bell
Chef Owner of City Larder
City Larder Pork Belly 2, each one cut into 5 pieces
Groundnut oil 1 tbsp
Light soft brown sugar 3 tbsp
Garlic 3 cloves, crushed
Ginger a walnut-sized piece, peeled and grated
Spring onions 4, chopped
Star anise 2
Cinnamon 1 stick, broken
Shaoxing wine 4 tbsp
Light soy sauce 2 tbsp
Dark soy sauce 2 tbsp
Light chicken stock
Spring greens to serve
Garlic cloves 2, chopped finely
Steamed rice to serve
Heat a large, deep frying pan or casserole and add the oil. Stir in the sugar and cook, stirring, for a few minutes until the sugar has melted.
Add the garlic, ginger and spring onions and cook for 2-3 minutes, then add the spices and pork belly. Cook everything together for 5 minutes.
Add the wine, soy sauce and just enough stock to half cover the pork. Put the lid on and simmer gently for 20 minutes. Take off the lid and keep cooking for 10 more minutes or until the liquid starts to evaporate. Keep cooking, turning the pork until the sauce is reduced, glossy and coating the pork. Serve with the sautéed garlic greens and rice.
Get a wok or frying pan very hot on the hob, add the greens then a splash of oil and stir fry. When nearly ready add the garlic toss a few times and serve.