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aromatic pork belly hot pot – Random Recipe 2

13 March 2011 by Dominic Franks

… this is definitely the kind of dish I would order in a restaurant… you know I love pork belly and this kind of slow-cooked hot-pot is exactly what i’d go for as a treat… and its most definitely NOT the kind of dish I would ever cook at home, which is exactly why I love this challenge!

… this month dear Beatrice chose for me The River Cottage Meat Book by HFW… it’s a giant tome of a book, mostly full of graphic photography showing you how to joint a camels heart… so I opened it with some trepidation worried i’d end up skinning a guinea pig or something.

I actually opened the page describing, in graphic detail, all the different pieces of offal, so I had to pick again and got this amazing, aromatic dish… so exciting… I had most of the ingredients anyway, so it was off to the butcher I went for my pork belly.

Aromatic Pork Belly Hot Pot

Hugh describes this dish as a fine example of the great versatility of pork belly and the slow-cooking technique, this time using aromatic oriental flavourings… and the house most definitely smells good…

1.5kg pork belly with the rind on
1.5L pork or chicken stock
12 spring onions
100ml light soy sauce
75ml Chinese rice wine
25ml rice wine vinegar
2 tablespoons soft light brown sugar
3 star anise
10cm piece of fresh ginger – peeled and chopped into chunks
a pinch of dried chilli flakes

– chop the pork belly into chunks and chuck them into a pan of boiling water, let them simmer for 5 mins or so whilst you skim off the scum

– drain the pork belly, clean the pan and then return the belly to the pan and cover in the stock, 5 of the spring onions which you’ve chopped in half, then the rest of the ingredients.

– bring to a boil then turn down the heat, cover and simmer gently for 2 and a half hours.

– you may have to turn the pork occasionally but you’ll know when it’s tender.

– remove the pork from the stock with a slotted spoon and set aside (at this stage I actually put it under the grill for a minute or two to crisp up, which it did gloriously and very quickly.)

– skim the stock if it needs it then turn the liquid up to a vigorous boil to reduce. ย It should be lightly syrupy and intense in flavour but not reduced too much as you don’t want the soy sauce to become too salty.

– slice the remaining spring onion, add it to the pan along with the pork to heat through.

– serve with noodles

remember you have until the end of the month to take part… come on now, be brave… pick book number 18 and get cooking!

eat and of course enjoy!

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Comments

  1. Anonymous says

    13 March 2011 at 6:26 pm

    Mmmm this looks absolutely heavenly

  2. Angela says

    13 March 2011 at 7:33 pm

    I am immensely thankful that you did not have to skin a gineau pig! That would have been most distressing. This dish looks beautiful – like comfort food at the end of a hard day.

  3. Please Do Not Feed The Animals. says

    13 March 2011 at 9:20 pm

    Oh that looks soooooo satisfying – perfect comfort food – and with plenty of umami – yum!
    Steve did his one today and I'm doing my one tomorrow.

  4. Michael Toa says

    13 March 2011 at 11:11 pm

    I love pork belly too. This hot pot looks so delicious and satisfying. Oh Yum.
    I got my book and the recipe. I just need to cook it. ๐Ÿ™‚
    Please tell me there isn't a guinea pig recipe in that book ๐Ÿ™

  5. Ocean Breezes and Country Sneezes says

    13 March 2011 at 11:22 pm

    I don't think I've ever had pork belly . . . I do like pork, and I'd probably enjoy this! I'll bet your home smelled delicious!

  6. Susan says

    13 March 2011 at 11:33 pm

    Genius doing the grill thing with the pork belly pieces! A bit of smokiness added to the sweet and sour broth … oh, man!

    Glad you didn't have to de-bone the camel heart!

  7. Domestic Goddess Wannabe says

    14 March 2011 at 9:13 am

    Pork belly is not something I have had a lot of, or ever cooked but your hotpot looks amazing.

  8. Angela says

    14 March 2011 at 11:28 am

    I tried taking up your challenge, but I had to cheat – a lot. It was a comedy of errors, really.

  9. The Viking says

    14 March 2011 at 11:58 am

    I think I'm going to need a tissue to wipe the drool from my keyboard. Consider this added to my list of things to do!

    http://foodviking.blogspot.com

  10. Dom at Belleau Kitchen says

    14 March 2011 at 12:22 pm

    well thanks all… it was a very intense flavour… I think next time I may reduce the amount of soy sauce as the salt content was quite high, other than that it was good… and no Michael, there is no recipe for Guinea Pig!!!!

    @ Food Viking… how lovely for your keyboard… try wetwipes… oh and please try and take part in the challenge if you can x

  11. Liz says

    14 March 2011 at 12:23 pm

    Belly pork – meat for serious eaters – this looks so very good Dom, definitely one for after Lent when I'm back on red meat again…

  12. How To Be Perfect says

    14 March 2011 at 2:36 pm

    I love pork belly and this looks so yummy, I've already done mine but will post it later in the week.

    I think I need this for dinner, or lunch…

  13. Chele says

    14 March 2011 at 4:39 pm

    Oh you are brave Dom. I'd have had to pick again I reckon. For someone who doesn't eat pork even I think this looks superb!

  14. Tess Kincaid says

    14 March 2011 at 7:00 pm

    This looks fabulous. Dangerous visiting here in the middle of the afternoon. ((drool))

  15. From Beyond My Kitchen Window says

    14 March 2011 at 8:56 pm

    I don't believe I've ever had pork belly. This looks delicious though.Soy sauce and pork are always a good mix.

  16. Rebecca from Chow and Chatter says

    14 March 2011 at 11:30 pm

    looks so tasty ๐Ÿ™‚ and love the idea of adding leeks to my fish pie

  17. Angela says

    15 March 2011 at 1:33 am

    Thank you for being so forgiving of my ridiculous challenge entry.

  18. Marmaduke Scarlet says

    15 March 2011 at 2:20 pm

    Oh be still my beating heart!

  19. The KitchenMaid says

    15 March 2011 at 5:31 pm

    This looks utterly fabulous – I think if I had RC Meat then it would probably fall open naturallly at this page! (Actually there's a recipe in RC Everyday that is very similar, but uses beef shin). Is it bad to be craving heavy duty meat before breakfast?

  20. Dom at Belleau Kitchen says

    15 March 2011 at 5:43 pm

    Well KitchenMaid. Remember its always dinnertime somewhere in the world!

  21. Katy Salter says

    15 March 2011 at 10:48 pm

    Oh god – want, want, want! Can you post me a big bowl please?

  22. manu says

    23 March 2011 at 8:07 pm

    Oh Dom! Just one week left before the end of March challenge. . . we have to cook our recipe: chicken sandwich . . .I'll let you know!LOL

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Cultivators, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read Moreโ€ฆ

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