Easy Caramelised Pork Belly bamboo shoots coriander
This is a two step operation that is better done with enough time to chill the pork. if you are short of time, just make sure the pork is well dried with kitchen paper. before caramelising
Ingredients
Pork and Masterstock
- 1 Kg Pork Belly
- 1 litre chicken stock
- 620 ml Shaox shing Wine (1 bottle Chinese cooking wine from Asian grocers)
- 1 inch ginger piece sliced up
- 3 cloves garlic 1/2'd
- 1/2 bunch coriander cleaned very well, roots rough chopped
- 3 whole star anise
- 1 piece of cassia bark
- 4 whole stalks green onions washed shallots
- 1 whole mandarin rind / orange or tangerine use the rind only
Caramelised Sauce for Pork
- 4 Tablespoon oil
- 250 gm Palm sugar light coloured and from Asian grocers
- 20 ml fish sauce 1 Tablespoon or more if needed
- 250 ml Master stock - in the drained stock the Pork is cooked
- 1 cup Snow peas sliced
- 225 gm Bamboo shoots 1 cup sliced drained washed. Asian Grocery Stores have these. The taste is quite distinct
- 1 whole chilli chopped
- 1/2 cup sliced green onions shallots
- 2 cups Rice to serve cooked
Instructions
- Wipe the pork then cut into 6-8 chunks. The skin will be a little tough to cut through so put that skin side down on the cutting board.
- Prepare the ( Master) stock in a large pot by adding the chicken stock, wine, ginger, garlic, star anise, bark, roots, green onion, and peel. Put the pork into the Masterstock and bring up to the boil. Turn right down and simmer for up to 2 hours. Test the meat with a fork after 1 1/2 hours. It should be very soft and tender. Simmer for a further 30 minutes if needed.
- Take the pork out of the liquid and put into the fridge to cool for several hours or overnight. This just cools it enough to make sure it can be caramelised well.
- Prepare the julienne snow peas and wash and drain a small tin of sliced Bamboo and set aside
- Put a skillet or non stick fry pan onto the stove and turn it up to high. It should preferably be big enough to hold all the meat (and later the shoots and peas) You can use a wok too.
- Add the oil and then begin to add the Pork a piece at a time so the heat stays high. Turn the pieces onto all sides browning and caramelising.
- Turn the heat down to medium and add the palm sugar and the stock and let the sugar melt and disappear. Add the fish sauce and a sprinkle of salt then stir well trying not to break up the Pork
- Let it simmer to rewarm through the Pork. The taste should be sweet and salty and there should be sauce but it won't be too runny. This is the time to add more fish sauce or salt to taste.
- Add the sliced bamboo, and the chilli if using. Let the pan simmer for 3 or so minutes, and then toss in the snowpeas just until they are warmed. (you can add the lid)
- Sprinkle with green onion and coriander leaves before serving with rice
Notes
Leaving the Pork overnight gives it time to chill well all the way through. If you do not have overnight chill it well and make sure it is drained very well
Bamboo shoots are quite distinct. They are flat and crunchy and can usually be found in the Asian section of the supermarket or an Asian store.
Add the snowpeas at the last minute to keep them crunchy