This method of cooking is wonderful for chicken and pork but when made with pork belly, especially the ultra fatty Mangalitsa pork, it is elevated to beyond the divine. Serve with bok choy or green beans and a nice beer.
REC: Red Cooked Pork Belly
3 lbs. of fresh pork belly, cut into cubes
3 pieces of palm sugar or 1 1/2 ounces rock sugar
3 pieces of whole star anise
3 cloves garlic, peeled and crushed
1/2 tsp. five spice powder
3″ piece of fresh ginger root, sliced into 1/2″ medallions – no need to peel
2 T light soy sauce (this is less salty than regular soy sauce)
3 T dark soy sauce (I use Tamari)
1/4 cup Shao Xing wine – or a white vermouth
2 cups chicken broth – low sodium is best
1 bunch of green onions – whole
Place the pork and all of the other ingredients into your heaviest pot with a lid or a Dutch oven, my 5 quart Le Cruest pot was perfect for this dish. Bring everything to a boil, stir and cover with a lid. Reduce the heat to low and simmer for 2 1/2 hours. Test the pork, it should be very, very tender when pierced with a fork.
Remove the lid and simmer over medium high heat for 10 minutes, stirring, to thicken the sauce. Pour off the fat and remove the ginger, anise and green onions and compost them.
Serve with plain rice. Serves 4-6.