Red Braised Pork Belly with Chinese Mushrooms
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg pork, (boneless belly, with rind)
- 50 g Mu-Err mushrooms or Poku mushrooms
- 1 piece (s) ginger, approx. 2.5 cm
- 1 ¼ liters water
- 600 ml rice wine, Shaoxing (alternatively: dry sherry
- 150 ml soy sauce, light
- 50 ml soy sauce, dark
- 150 g palm suar or brown cane suar
- 4 piece (s) anise (star anise)
- 3 sticks cinnamon, small ones
- 3 chilli pepper (s), red dried, grated
- 6 clove (s) garlic, finely chopped
- 6 spring onion (s), whole, without green
- 2 teaspoons salt
Print Recipe
Pin Recipe Instructions
- Cut the peeled ginger into fine slices, then place in a large saucepan with the water and rice wine. Bring the liquid to a simmer and place the pork belly in it. Simmer gently for 45 minutes, repeatedly skimming off the fat.
- Then add soy sauces, sugar, star anise, cinnamon, chilli, garlic, spring onions and salt. Close the pot and stew for 1 1/2 - 2 hours, until the pork is tender.
- While the meat is braising, soak the mushrooms in warm water for 20 minutes. Drain and squeeze out the liquid. Remove the stalks, but leave the mushrooms whole.
- When the meat is tender, add the mushrooms and stew for another 15 minutes.
- Take the pork out of the pot and let it cool down a little. Remove the coarse spices (cinnamon, aniseed) from the sauce. Skim the fat off the surface.
- Cut the meat into thin slices and serve with the mushrooms and sauce.
- Rice goes well with it.
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