Yesterday I cooked Poppa Won's twice cooked melting pork belly from Gok Won's "Gok cooks Chinese" series.
You can find the recipe here.
Firstly boil the belly with spring onion, garlic ginger, spring onion, star anise, light soy sauce and Shaoxing wine, topped up with water.
Next time I try this I think I will double the star anise, because I love this flavour.
You then boil for 1 1/2 hours. Whenever I have done pork belly in the past I have always roasted in but I will definitely be using this twice cooked method from now on as the meat was really tender.
You then remove the skin, apply the glaze and roast for 30 mins. Here's mine before it went in the oven.
The glaze didn't really stick. I used runny honey, I may try thicker honey next time or I was thinking of reducing the honey and soy on the hob first. I was also considering add star anise or Chinese 5 spice to the glaze too.
The recipe doesn't tell you to do anything with the skin but who can resist a bit of crackling?
I simply roasted the skin with a little oil and salt rubbed into it whilst the belly roasted. It came out a treat!!
Serve the finished pork with chopped spring onion, sliced red Chilli and coriander
You can find the recipe here.
Next time I try this I think I will double the star anise, because I love this flavour.
You then boil for 1 1/2 hours. Whenever I have done pork belly in the past I have always roasted in but I will definitely be using this twice cooked method from now on as the meat was really tender.
The glaze didn't really stick. I used runny honey, I may try thicker honey next time or I was thinking of reducing the honey and soy on the hob first. I was also considering add star anise or Chinese 5 spice to the glaze too.
I simply roasted the skin with a little oil and salt rubbed into it whilst the belly roasted. It came out a treat!!
Serve the finished pork with chopped spring onion, sliced red Chilli and coriander
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