CHINESE BRAISED PORK BELLY WITH SHIITAKE MUSHROOMS

Most Australians have memories of visiting their local Chinese restaurant with their family and friends while growing up. With this recipe you won’t need to queue up on a Sunday night. Instead, give this a go. This is also perfect when you’re needing some carbs and a little grease to settle your stomach after a fun weekend.

PREPARATION TIME: 20 MINUTES

COOKING TIME: 1 HOUR 15 MINUTES

SERVES: 4

WHAT’S IN IT?

1 kg (2 lb 4 oz) piece boneless pork belly, skin on (optional)

60 ml (2 fl oz/¼ cup) peanut oil

10 red Asian shallots, peeled

2 tablespoons caster (superfine) sugar

200 g (7 oz) fresh shiitake mushrooms, stems trimmed and caps left whole

2 garlic cloves, thinly sliced

2 cm (¾ inch) piece ginger, julienned

5 whole black peppercorns

4 star anise

3 pieces dried mandarin peel (see note)

3 dried long red chillies (optional)

2 cinnamon sticks

60 ml (2 fl oz/¼ cup) shaoxing rice wine (see note)

60 ml (2 fl oz/¼ cup) light soy sauce

1 litre (35 fl oz/4 cups) good-quality beef stock

3 green onions, cut into 3 cm (1¼ inch) pieces

sea salt and freshly ground black pepper

sliced fresh chilli and steamed white rice, to serve

PUTTING IT ALL TOGETHER

1.   Blanch the pork belly in a large saucepan of salted boiling water for 5 minutes or until firm. Drain and stand on a wire rack until cool enough to handle, then cut into 3 cm (1¼ inch) pieces and set aside.

2.   Heat the oil in a large heavy-based saucepan over medium–high heat. Add the shallots and cook, stirring occasionally, for 5 minutes or until they start to soften. Sprinkle over the sugar and cook, stirring occasionally, for another 2 minutes or until the sugar starts to caramelise and the shallots start to brown.

3.   Add the mushrooms, garlic, ginger, peppercorns, star anise, mandarin peel, chilli and cinnamon sticks. Cook, stirring frequently, for 3 minutes or until the mushrooms are tender. Add the shaoxing, soy sauce, the pork and stock, and bring to the boil. Reduce the heat to low–medium and simmer gently, skimming off any impurities that come to the surface with a spoon. Cook for 1 hour or until the pork is very tender. Stir in the green onions, season to taste with sea salt and freshly ground black pepper and stand for 5 minutes before serving.

4.   Divide the pork among serving bowls. Serve scattered with sliced chilli and steamed white rice on the side.

NOTES

* Dried mandarin peel is available from Asian grocers and spice shops. You could substitute fresh peel, using mandarins, oranges or lemons.

* Shaoxing rice wine is available from Asian grocers and some larger supermarkets. If you can’t find any, sweet sherry would suffice.