As requested on dish of many.My wife loves this dish.
3 kg Pork belly
Brine
2 Lt Chicken stock
3 star Anise
20 Grams Cloves garlic
20 Grams Spice mix
65 grams ginger crushed
5 Grams Lemongrass stalk - crushed
10 Grams Szechwan pepper
150 Ml Light Soy
100 Grams Rock sugar Chinese
5 Grams red chili - roughly chopped
300 Ml Sho xing ( Chinese cooking wine)
Method
1.Place all ingredients into stock pot and bring to boil.
2.Simmer for 30 minutes turn off heat and let it steep for 1 hr or so. The longer the better.
3.Strain liquid and put aside until needed.
For the Pork
1.Find a baking tray with high sides so the pork fits with room for the liquid.
2.Place the pork in the tray skin side up.
3.Place the pork in the tray skin side up.
4。Season pork with spice mix
5.Pour in the strained liquid, ¾ up the side of the pork,
6. (Leftover stock from the pork to be used for sauce
7.Cook- for 2 hours on 140˚C
8.Once cooked, leave the pork to cool in the braising liquid
9.then remove and refrigerate,and press using large weight
2 Lt Demi sauce (gravy)
Leftover stock from the pork to be used for sauce
cooking stock left over
Method
1.Place all ingredients into stock pot and bring to boil.
2.Simmer for 20 minutes turn
3.Strain liquid and place in blast chiller
Hope you enjoy
