hung shao belly of pork
rating:This recipe is by Ken Lo. It takes about an hour and a half to cook, but reacts very well if cooked in advance and then put into the fridge until needed.
450g lean belly pork, including skin (buy as one piece)
4 tablesps dark soy (Shoyu or Tamari for preference)
1 level dessertspoon finely-chopped fresh ginger
1 star anise, broken up into segments
2” piece cinnamon stick, broken into shards
1 level teaspoon caster sugar
3 tablespoons Chinese Shaohsing wine
Cut the pork into 2cm cubes, making quite sure that the skin remains attached. (Don't worry - you don't eat the skin, but it adds greatly to the flavour of the meat if you keep the skin on while cooking it.)
Put the casserole on a medium heat and bring contents to the boil. Turn down to the very gentlest simmer, cover and cook for 45 minutes. Turn the pieces of pork over, pour on the sugar and the Shaohsing wine. Cook very gently for another 45 mins, turning the meat over occasionally while cooking.
