Ever wandered past the pork section in woolies and seen pork rashers & wondered what the heck do i do with those?? Well I found the answer - this is delicious! Soo guilty but its sweet & salty chinese pork belly goodness. Enjoy on a cold indulgent night :)
Recipe from Julie Goodwin's 'The heart of the home' recipe book.
Serves 4
Ingredients
1.5kg Pork rashers (pork belly strips) - this is the amount in the recipe. I cooked 8 & it was plenty for 2 with leftovers so maybe go by 4 strips per person.
1tsp Chinese Five Spice
5cm piece ginger peeled & finely sliced (into matchstick-type pieces)
4 garlic cloves - crushed & sliced
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup brown sugar
1/2 tsp chilli powder
2 tbs corn flour
1 Bunch of Bok Choy, or pak choy or similar
Rice to serve
In a large pot over medium high heat, place the pork with 3 cups of water. Add the chinese five spice, ginger, garlic, soy sauce, oyster sauce, brown sugar & chilli powder. Stir together and bring to the boil.
Reduce the heat to low and simmer uncovered for about an hour or until the pork skin is gelatinous and the meat tender.
Remove the pork from the pot and increase the heat to high. Cook for 5 mins at a rapid boil to reduce the sauce by around half.
Dissolve the cornflour in 1/4 cup of water and stir into the sauce. Simmer for a minute or so until the cornflour is cooked in and the sauce has thickened. Serve the rashers with fluffy white rice & a side of pan tossed asian greens with a sprinkle of sesame oil if you have it in stock.
Yum.
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