Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. When the meat is tender, add the mushrooms and stew for another 15 minutes.
5. 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.
6. Cut the meat into thin slices and serve with the mushrooms and sauce.
7. Rice goes well with it.