Faye's Pork Belly in Slow
Cooker based on a famous Chinese dish called Don Po Rou pork!
Submerge a Pork belly in slow cooker with following ingredients 300ml Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves 1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five spice Taste stock for balance of flavours and adjust as required (it should be pleasantly salty with a hint of sweet).
Cook in slow cooker for 6 hours on low until very tender. Remove the pork belly and vegetables and set aside to cool. In a medium saucepan heat the sauce to reduce until thick. Cut up cooled pork and veg into bite size. At this stage may put all in fridge and served next day. Remove any fat from sauce before reheating.
.jpg)
Heat heavy fry pan with enough of sauce to cover base. When bubbly add pork and turn to coat and brown evenly. Don't burn. When coated and glossy add all vegetable and rest of sauce and warm through. Serve on a bed of steamed rice and arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, surrounded by vegetables and drizzled with sticky sauce. Sprinkle with shopped shallots, coriander and sesame seeds. Simple steamed Asian greens on the side.
Submerge a Pork belly in slow cooker with following ingredients 300ml Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves 1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five spice Taste stock for balance of flavours and adjust as required (it should be pleasantly salty with a hint of sweet).
Cook in slow cooker for 6 hours on low until very tender. Remove the pork belly and vegetables and set aside to cool. In a medium saucepan heat the sauce to reduce until thick. Cut up cooled pork and veg into bite size. At this stage may put all in fridge and served next day. Remove any fat from sauce before reheating.
Heat heavy fry pan with enough of sauce to cover base. When bubbly add pork and turn to coat and brown evenly. Don't burn. When coated and glossy add all vegetable and rest of sauce and warm through. Serve on a bed of steamed rice and arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, surrounded by vegetables and drizzled with sticky sauce. Sprinkle with shopped shallots, coriander and sesame seeds. Simple steamed Asian greens on the side.
No comments:
Post a Comment