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    Recipes — pork belly

    Red-Braised Pork Belly (Hong Shao Rou)

    Prep Time

        •    Prep and cook time: 1 hour & 20 minutes
        •    Yield: Serves 8


        •    ¼ cup sugar
        •    1 star anise pod
        •    ¼ cup light soy sauce
        •    2 garlic cloves, crushed
        •    Cooked short-grain rice (for serving)
        •    1 2" piece ginger, peeled, thinly sliced
        •    ¼ cup Shaoxing wine (Chinese rice wine)
        •    2½ lb. skin-on, boneless pork belly, cut into 1" pieces
        •    4 scallions, white and pale green parts coarsely chopped, dark green parts thinly sliced


    1. Bring a large pot of water to a boil. Add pork and cook, skimming off foam from surface, 5 minutes (this blanching step gets rid of any impurities on the pork, making it more tender; don't skip this step!). Transfer pork to paper towels to drain.

    2. Wipe out pot. Heat 3 Tbsp. water in pot over medium-high. Add sugar, stir to dissolve, and cook, stirring constantly, until syrup thickens and turns a pale amber color, about 4 minutes. Reduce heat to medium and return pork to pot, swirling so all sides are covered in caramel. Add white and pale green parts of scallions, ginger, garlic, and star anise. Cook, tossing, until fragrant, about 1 minute. Add soy sauce and wine and cook, stirring, until slightly reduced, about 1 minute.

    3. Pour in 3 cups water (it should just barely cover pork; add more if needed). Bring to a boil, then reduce heat to low and cook, partially covered and stirring occasionally, until pork is tender, 50–60 minutes.

    4. Using a slotted spoon, transfer pork to a plate; remove pot from heat. Let sauce cooking liquid cool slightly so rendered fat can rise to the surface. Using a ladle, skim off as much fat as possible (save it for another use).

    5. Return pot to medium heat and cook, stirring occasionally, until sauce is slightly thickened and glossy, 12–15 minutes. Return pork to pot and toss to gently reheat and coat with sauce.

    6. Transfer pork to a platter. Pour sauce over. Top with dark green scallion parts and serve with rice alongside.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/red-braised-pork-belly-hong-shao-rou

    Cinnamon-Spiced Pork and Plums

    Described as "juicy, flavorful, and tender" in an online review, this dish dresses up pork chops with dried plums. Serve with couscous.

    Prep Time

        •    Cook time: 5 minutes
        •    Yield: Serves 4


        •    1/4 tsp salt
        •    1 tsp butter
        •    1 tsp olive oil
        •    1/4 tsp ground cloves
        •    1/3 cup dry white wine
        •    1/2 tsp ground cinnamon
        •    2 tbsps chopped fresh parsley
        •    1/4 cup finely chopped shallots
        •    1/4 tsp coarsely ground black pepper
        •    1/3 cup fat-free, less-sodium chicken broth
        •    1 cup pitted dried plums, halved (about 4 ounces)
        •    4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

    Combine first 4 ingredients in a small bowl; sprinkle evenly over pork. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add pork, and cook for 2 minutes on each side or until browned. Add shallots and butter; cook 30 seconds or until butter melts, stirring frequently. Add plums, wine, and broth, turning pork to coat. Cover, reduce heat to medium-low, and cook 2 minutes or until pork is done. Sprinkle with parsley.

    This great family recipe is thanks to My Recipes Recipes at https://www.myrecipes.com/recipe/cinnamon-spiced-pork-plums

    Josh Hartnett's Pork Ramen

    This isn’t a dish for the faint-hearted, but the flavour that you get from carefully making all the different pieces of the puzzle and bringing them together in one beautiful bowlful is really mind-blowing. I hope you enjoy!

    Prep Time

        •    Cook time: 4 hours & 30 minutes, plus marinating
        •    Yield: Serves 6


        •    1 x marinated eggs
        •    1 x Ramen noodles, or 450g dried ramen noodles

    Pork Belly Chashu:

        •    10 g coarse kosher salt
        •    30 ml low-salt soy sauce
        •    20 g soft light brown sugar
        •    750 g higher-welfare pork belly , skin off

    Apple Soffritto:

        •    1 onion
        •    4 cloves of garlic
        •    1 tart green apple
        •    3 cm piece of ginger
        •    canola , or rapeseed oil

    Shoyu Tare:

        •    75 ml sake
        •    75 ml mirin
        •    100 ml low-salt soy sauce


        •    1 litre dashi
        •    1 litre quality organic chicken stock


        •    3 spring onions
        •    1 fresh red chilli


    1. The day before you’re going to cook, make the Marinated eggs and prep the pork. Sit the pork in a tray, sprinkle with the kosher salt and the sugar, drizzle over the soy, then rub all over. Cover and marinate in the fridge overnight.

    2. The next day, preheat the oven to 160ºC/325ºF/gas 3.

    3. Remove the pork from the marinade, brushing off the excess salt and sugar. Place in a snug-fitting roasting tray, cover with tin foil and roast for 4 hours, or until super-tender, reserving the fat from the tray.

    4. Meanwhile, make the Ramen noodles.

    5. For the apple soffritto, peel and very finely chop the onion, garlic, ginger and apple (discarding the core). Place in a pan with the oil on a low heat and fry gently for 45 minutes, or until softened but not coloured, stirring regularly, then remove from the heat.

    6. For the shoyu tare, pour the sake and mirin into a pan and bring to the boil on a high heat. Leave to bubble away for 4 minutes, then reduce the heat to low, add the soy and apple soffritto, cook for an additional 5 minutes, then remove from the heat.

    7. When you’re getting ready to serve, make your broth: bring the stock and dashi to the boil in a large pan, then simmer over a medium heat for 5 minutes. Put a pan of water on to boil for the noodles, then thinly slice the pork.

    8. Get yourself six warm bowls. Spoon 1 tablespoon each of the shoyu tare and reserved pork fat into the bowls, then divide up the broth. Cook the noodles in the pan of boiling water for 45 seconds (or according to the packet instructions), then remove, shaking off any excess water.

    9. Divide between the bowls, using chopsticks to separate, if needed. Top each bowl with slices of pork and a halved marinated egg. Trim and finely slice the spring onions and chilli (deseed if you like), and scatter over the top to finish.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/pork-recipes/pork-ramen/