Braised pork Belly (Hong Shao Rou 红烧肉)

Braised pork belly is a dish loved by Chinese all over the world. There are many different versions. This particular one is a variation of the Shanghai-styled braised pork belly. Pressure cooking the pork belly will not only save time but will result in a fork tender pork in a delicious sauce.

INGREDIENTS

• 1 chunk of pork belly with skin (approximately 800 gm)

• 3 tsp dark soya sauce

• 2 Tbsp rock sugar

• 5 slices ginger

• 2 aniseed

• 1/2 tsp five spice powder

• 1 tsp white pepper

• 1 tsp salt

• 2 Tbsp dark soya sauce

• 2 Tbsp sesame oil

• 3 Tbsp cooking wine

• 2 cups of water

• Thickener: 1 Tbsp cornflour in 1 Tbsp of water

• 10 lettuce leaves

METHOD

1. Prepare belly pork for use:

   • Half fill a pot with water and bring it to a boil.

   • Slide belly pork into the boiling water.

   • Boil for a few minutes. The idea is to blanch the skin to avoid shrinkage. Remove and clean under a running tap to remove all impurities.

   • Dry the skin with a kitchen towel, then brush the skin with 3 teaspoons of dark soya sauce and set aside for 5 minutes for the skin to absorb the colour.

2. Add all the ingredients (except cornflour and lettuce) into a pressure cooker pot. Stir well.

3. Place the pork belly with the skin up into the pot.

4. Pressure cook on high for 30 minutes.

5. In the meanwhile, put the lettuce leaves at the bottom of a large serving dish. Set aside.

6. When the pork is ready, carefully remove the pork belly and place on top of the bed of lettuce leaves.

7. Pour the sauce into a pot and reduce the sauce to about 1 cup of sauce by boiing.

8. Mix the cornflour in the water until dissolved and add to the sauce. Stir to thicken.

9. Pour the thickened sauce over the pork belly and serve with steamed rice. Yum!