Dave's Belly Pork - Boston Sausage

Recipes

Dave’s Belly Pork

May 7, 2014

Main Courses

Pork, Soy sauce

- Prep: 0:15
- Cook: 0:00
Difficulty:
Medium
Serves:
4-6

Ingredients:

- 1-1.25 kg Pork Belly
- 3 cloves garlic, peeled and bashed
- 5cm piece of Ginger, peeled & bashed until roughly flattened
- 2 whole star anise
- 2 spring onions, trimmed, white and greens seperated
- 3-4 tbsp Shaoxing wine (or dry sherry, if unavailable)
- 2-3 tbsp light soy sauce
- 3-4 tbsp runny honey
- 1-2 tbsp light soy sauce
- 1-2 tbsp light soy sauce
- 1 red chilli, sliced diagonally

Method:

Method

1) Place the pork belly, garlic, ginger, star anise, spring onions, Shaoxing wine and the 2-3 tbsp. of soy sauce into a large pan.
Cover with hot water and bring to a boil.
Reduce to a simmer and simmer gently for 1 1/2 – 2 hrs, turning the pork once or twice during the cooking process to ensure even cooking. Once tender remove from the heat.2) Preheat the oven to 215’c/gas mark 6 1/23) Remove the belly from the stock, remove the skin and a little of the fat below the skin. Place on a roasting tray lined with baking paper or parchment to make it easier to clean at the end of cooking. Mix together the glaze ingredients, 3-4 tbsp. runny honey and 1-2 tbsp. light soy sauce, and pour over the pork belly.
Place in the preheated oven and cook for 20-30 minutes, turning often, spooning the glaze over the meat until glossy

4) Remove the belly from the oven and place on a serving plate. Slice and serve garnished with the chopped spring onions and chilli.