zoom Braised sweet & sour pork belly

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Braised sweet & sour pork belly

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Braised sweet & sour pork belly

    • Preparation time: 10 minutes
    • Cooking time: 2 hours 30 minutes
    • Total time: 2 hours 40 minutes

    Serves: 4

    Ingredients

    1kg pork belly (from the meat counter)
    2 tbsp Bart Chinese Five Spice
    640ml bottle Tsingtao Beer
    250ml malt vinegar, plus extra to taste
    100g light brown soft sugar
    4 tbsp Kikkoman Soy Sauce
    Finely grated zest and juice
    1 extra-large orange
    1 tbsp Bart Infusions Ginger Paste
    3 tbsp vegetable oil
    ½ x 200g pack Waitrose Trimmed Sugar Snap Peas
    ½ x 200g pack Waitrose Trimmed Mange Tout Peas
    ½ x 200g pack Waitrose Tenderstem Broccoli Spears

     

    Method

    1. Preheat the oven to 170°C, gas mark 2. Cut the pork into 4 even pieces. Place all the ingredients but the pork, oil and vegetables into a large ovenproof casserole with a lid. Bring to the boil over a high heat, then carefully add the pork. Return to the boil, cover with the lid and place into the oven for 2 hours.

    2. Remove the casserole from the oven and lift the meat out of the stock with some tongs. Set aside. Skim and discard any fat from the liquid. Bring to the boil over a high heat for 25-30 minutes until reduced and thickened.

    3. Meanwhile, pat the meat dry with kitchen paper. Warm a frying pan over a high heat. Add 2 tablespoons of the oil, and fry the meat for 3-5 minutes until the skin is crisp. Turn over, and cook for a further 2-3 minutes, until piping hot and golden with no pink meat. Remove from the pan and keep warm.

    4. Return the frying pan to the heat. Add the remaining oil. Stir fry the sugar snaps, mange tout and broccoli for 3-5 minutes until just tender. Keep warm. Serve the pork drizzled with the sauce and the vegetables alongside. Delicious with rice. 

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary