Red braised ginger pork belly with pickled chillies

Red braised ginger pork belly with pickled chillies

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 10 mins Cook: 2 hrs, 15 mins Plus marinating

Easy

Serves 6-8 as part of a buffet
Malty Chinese black vinegar makes a great base for a slow-cooked one-pot with ginger, chilli and a thrifty cut of meat

Nutrition and extra info

  • Freezable

Nutrition: per serving (8)

  • kcal695
  • fat46g
  • saturates15g
  • carbs20g
  • sugars19g
  • fibre1g
  • protein52g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2½ kg pork belly, rind removed, cut into 5cm pieces
  • 1 tbsp dark soy sauce
  • 200ml Shaohsing rice wine
  • 2 tbsp vegetable oil
  • 2 garlic cloves, thinly sliced
  • thumb-sized piece ginger, cut into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • pinch of chilli flakes
  • 100ml Chinese black vinegar (available from Waitrose)
  • 140g soft brown sugar
  • 700ml vegetable stock

To serve

  • toasted sesame seeds
  • sliced spring onions
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 red chillies, sliced and soaked in rice wine vinegar for 1 hr, then drained
  • steamed white rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Toss the pork with the soy and 1 tbsp of the rice wine. Leave for 1 hr or, even better, overnight in the fridge.

  2. Heat some of the oil in a medium heavy-based saucepan. Brown the meat, in batches, on both sides and set aside. Add a little more oil and cook the garlic, ginger and chilli for 2-3 mins until golden.

  3. Pour the vinegar, remaining rice wine, sugar and stock into the pan and bring to the boil. Add the pork, then turn down the heat, cover and simmer for 2 hrs or until the meat is tender. For the final 30 mins, remove the lid, increase the heat and let the liquid reduce until thick and syrupy. Serve scattered with the sesame seeds, spring onions and sliced chillies, with rice.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
stelaholder's picture
stelaholder
25th Feb, 2013
5.05
Fantastic recipe. Tastes very authentic. I cooked mine in a clay pot in the oven for a couple of hours. Yes, quite oily on top but I skimmed it off as much as possible. Sizuanese dishes are meant to be eaten like this - you take meat out of the liquid. Next time I will do some stirfried vegetables to go with it.
MoonFan
25th Feb, 2013
3.05
Really great recipe, a little bit oily. I only used 125ml oil but next time I will use less. Still a wonderful recipe though!!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?