Saturday, 3 March 2012

Hung Shao Pork

Credit to Delia Smith & Waitrose for this recipe.

It's got a subtle sweet/sour flavour to it, the belly pork cooks really tender in this, it's not chewy or gristly at all.  It's something I'd cook for my mum and dad and they'd love it.

Serves 2
  • 450g belly pork (including skin)
  • 4 tbsp dark soy sauce
  • 1 level dessert spoon finely chopped ginger
  • 1 whole star anise
  • 5cm piece cinnamon stick broken up
  • 1 teaspoon caster sugar
  • 3 tbsp rice wine

You need to have a big pan (with lid) or casserole dish (with lid) that will sit on the hob.  I used a big frying pan, but a Le Creusset would work just as well.

Cooking time: 90mins.

Off the heat:Cut the pork into 2.5cm pieces (keeping the skin attached).  Put in pan skin side down, sprinkle over the soy sauce and 1 tbsp water, sprinkle the ginger over, the cinnamon and drop in the star anise.

Cover the pan/dish put on the hob and turn on the heat, when the juices start to simmer turn the heat down to a very low setting and cook for 45minutes.

After 45mins, use tongs to turn each piece of pork over, sprinkle in the sugar and rice wine.  Cover again and cook for 20mins.

After 20mins, turn the pork and cook for another 25mins.

Serve with: rice and steamed green vegetables (like cabbage, leeks cut into strips, and broccoli shoots).

**Ingredient queries:
Star anise was bought from
Dark soy sauce from a chinese supermarket in the Grainger Market for £1.45
Rice Wine was a Japanese rice wine (from my sushi making ingredients, bought from Sainsburys)
Cinnamon sticks can be bought from supermarkets.

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