Braised sweet & sour pork belly

Name: Braised sweet & sour pork belly
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Yield: 4
Ingredients: 1 kg pork belly (from the meat counter); 2 tbsp Chinese five spice; 640 ml bottle Tsingtao Beer; 250 ml malt vinegar, plus extra to taste; 100 g light brown soft sugar; 4 tbsp Kikkoman Soy Sauce; 1 extra-large orange, Finely grated zest and juice; 1 tbsp finely grated ginger; 3 tbsp Vegetable oil; 200 g Waitrose Trimmed Sugar Snap Peas; 200 g Waitrose Trimmed Mange Tout Peas; 200 g Waitrose Tenderstem Broccoli Spears

This pork belly is slow cooked in Chinese beer, light brown sugar, soy sauce, ginger and orange zest – then served with freshly stir-fried mangetout, sugar snap peas and tenderstem broccoli.

Angela Hartnett cooked this recipe for Nick Grimshaw and guests Andi & Miquita Oliver on episode 12, season 3 of Dish, the Waitrose podcast. She paired it with an aromatic white wine – Laur ent Miquel Nocturnes Viognier.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

4 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook2 hrs 30 mins
Total time2 hrs 40 mins

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Ingredients

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

Method

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.
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.
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.
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.