Braised Five Spice Pork Belly

Elena Duggan

Ingredients:

  • 25g Peanut oil
  • 25g Sesame oil
  • 1kg Boneless pork belly or thick rashers, cut into 3cm cubes
  • 25g Fresh ginger, grated
  • 25g Fresh garlic, finely chopped
  • 2 Oranges or Mandarins, peel only
  • 25g Ikan billis (Malay dried little fish)
  • 50g Stevia/ erythritol, granulated
  • 10g Chinese five spice powder
  • 5 whole Star anise
  • 3x10cm Cinnamon sticks
  • 2lge Bay leaves
  • 2.5g Szechuan peppercorns
  • 100g Chinese cooking wine
  • 50g Tamari
  • 1kg Chicken stock, reduced salt
  • Additional water to cover the pork belly

To Serve:

  • 6 spring onions, finely sliced
  • 1 long Red chili, finely sliced
  • 6med bok choy, halved and steamed
  • Steamed white rice

Method:

  1. Heat oil in a heavy based pot over medium-high heat.
  2. Add pork, stirring occasionally, and cook for 5-6 minutes until gaining some caramel colour on all sides.
  3. Add ginger, garlic, citrus peel, five spice and ikan billis and cook for 2-3 minutes or until fragrant.
  4. Add remaining ingredients and stir well. Add 25g water if necessary so pork is just submerged.
  5. Cover pot with a lid and reduce heat to a low simmer.
  6. Braise gently for approximately 2 hours, or until pork is tender, fat is translucent and the liquid has reduced to approximately half. Or alternatively cook in a pressure cooker for 45 minutes on high, followed by 10-15 minutes on stove top, high heat to increase caramelisation.
  7. Serve with chili, spring onions, bok choy and steamed rice.

Health Notes:

  • Grain free
  • Gluten free
  • HFLC – optional, utilise cauliflower rice instead of regular
  • Dairy free
  • Nut free – optional, use only sesame oil

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