Time to enjoy slow cooked comfort food, pork belly in Shanghainese sauce, sweet savory sour. Instead of cooking on the stove, meaning I have to stand guard, I bake the dish in the oven, worked out well.
Make a sauce with soy sauce, miso, vinegar, brown sugar, to a balanced taste and a volume enough to serve the amount of port belly used. Add to this rice wine, ginger slices, star anise, clove and other spices you like.
Cut pork belly into cubes, place in baking dish skin side down, pour sauce on top, add water to 2/3 height of meat (to be evaporated away during cooking). Place slices of pear (or apple) on to to reduce drying out of meat (or cover with baking paper).
Bake at 200˚C for 15 minutes to warm up completely, then reduce to 130˚C for 2 hours. Leave overnight for oil to set. The next day, remove oil and transfer to baking dish with lid, check seasoning and warm up before serving.
No comments:
Post a Comment