Aromatic pork belly hot pot

This recipe is from The River Cottage Meat book and was extraordinarily easy. The pork belly was cut into large chunks and then boiled for 5 minutes. The meat was drained and put back in the pan, covered with stock and then spring onions, soy sauce, rice wine, rice wine vinegar, sugar, star anise, ginger and chilli flakes were added.

The lid goes on the pan and it simmers for 2 hours. The house smells fantastic, the meat is removed and the sauce reduced. The meat is put back in the sauce to warm through and then it is served over noodles and sprinkled with spring onions.

Looks fancy and tastes delicious with very little effort.


Published in: on May 17, 2015 at 8:02 pm  Leave a Comment  
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