Taste_com.au-January-February_2017

133 taste magazineJanuary/February 2017

1.25kgpieceporkbelly

Shredded green cabbage, to serve

Thinly sliced fresh red chilli,

to serve

Fresh coriander leaves, to serve

braising liquid

1L (4 cups) water

250ml(1cup)Yeo’sDarkSoySauce

250ml(1cup)shaoxingwine

315g (1^1 ⁄ 2 cups) caster sugar

4wholestaranise

2 cinnamon sticks

3 thick slices ginger, skin on

1 Starting from the thick end, roll up

theporkbellyfirmlyintoatightroll.

Use unwaxed white kitchen string to tie

theporkcrosswaysat2cmintervals.

2 Combine braising liquid ingredients

inalargesaucepan.Addpork.Bringto

theboilovermedium-highheat.Reduce

heattolowandcook,partiallycovered,

for 2 hours 30 minutes or until tender.

Setasidetocool.Transferporktoa

plate.Patdry.Coverandplaceinfridge

overnighttochill.Strainbraisingstock

into a bowl. Cover and place in fridge.

3 Skim the fat from the reserved

braising stock and discard. Transfer

stock to a saucepan and cook over

medium heat for 20 minutes to reduce

and thicken slightly.

4 Thicklyslicethepork.Preheata

barbecue or chargrill pan on high.

Cookporkfor2minuteseachside

or until crisp and lightly charred.

5 Place the cabbage on a platter

and top with the chargrilled pork.

Sprinkle with the sliced chilli

and coriander leaves.

twice-cooked pork belly

serves 6 (as part of a banquet)| prep 30 mins (+ overnight chilling time) |cooking 2 hours 55 mins