Ingredients
- Slaw:
- pork belly
- 1/4 cup soy sauce
- 1/4 cup rice wine (i.e. Shao Xing) as opposed to cooking rice wine which has more salt or dry sherry
- 1 scallion, chopped
- 1 tbsp. ginger, minced
- 2 cloves of garlic, minced
- 2 tbsp. brown sugar
- 1 cinnamon stick
- 1 dried red chile
- 1 star anise
- 1 tbsp. hoisin sauce
- 1/2 cup shredded ginger, extract its juice
- 1/2 large head of Napa cabbage, shredded
- 3 tbsp. unseasoned rice vinegar
- 1 tbsp. honey
- 1 garlic clove, crushed
- 1/4 tsp. hot pepper flakes
- 2 tbsp. toasted sesame oil
- 1/3 cup vegetable oil
- 2 carrots, peeled and shredded
- 2 scallions, thinly sliced
- 3 tbsp. cilantro, finely chopped
- 1/4 cup chopped unsalted peanuts
- Hoisin sauce for serving
- Chinese buns, steamed
Preparation
Step 1
Take out a french oven, add oil and heat. Saute the pork belly until browned, about 5 minutes. Transfer the pork to a plate.
Combine soy sauce, rice wine, scallions, ginger garlic, brown sugar, chile and saute for 30 seconds. Return the pork belly to the pot and saute for 30 seconds. Add water - enough to barely cover the pork.
Cover and braise for about 2 hours at medium low heat. Test for doneness: take a knife and insert in middle. If it goes in easily, it's done.Cool pork in the liquid about 1 hour.
Cover the pork in plastic wrap and put something heavy on top to compress the pork. Then refrigerate for at least 2 hours or up to 2 days.
Keep sauce - strain first. Skim the fat off the top. Put sauce back into the pot and boil another 20-30 minutes until sauce is reduced. Add hoisin sauce to finish it. Hoisin glaze can keep in the fridge for up to 2 days.
Take pork belly out of the fridge. Heat up a griddle and then place pork belly on it - carmelize the skin.
Drizzle the hoisin glaze over the pork belly. Serve with the slaw above.