Taiwanese rolled pork belly
( SERVES 6 )
Photo by Elizabeth Clarkson
|4||Spring onions, small, firm|
|1 kg||Pork belly, free-range, rolled and tied|
|3 Tbsp||Chinese five spice|
|1 Ltr||Water, cold|
|1||Ginger, thumb-size knob, peeled|
|½ cup||Dark soy sauce|
|½ cup||Light soy sauce|
|1 cup||Shaoxing wine, rice|
|⅓ cup||Brown sugar|
|12||Kumara, baby, skin on and very well-scrubbed|
|1 Tbsp||Toasted sesame oil|
|6||Eggs, hard boiled|
- Finely slice all parts of the spring onions on the diagonal, then pop into a bowl of cold water and refrigerate. They will curl up to make an attractive garnish.
- Dry the pork belly with a kitchen towel, then rub in the five-spice powder. In a heavy frying pan, brown the pork belly on all sides.
- Transfer this to a saucepan that’s big enough to take the pork, kumara and eggs.
- Add the water, garlic bulb, ginger, soy sauces, rice wine, sugar and oil. Ensure there’s enough liquid to submerge the pork, then bring to a boil.
- Lower the heat to a simmer. Cover with a tightly fitting lid and simmer gently for 2 hours.
- Skim any foam from the surface, add the whole baby kumara and peeled hard-boiled eggs.
- Check there is enough fluid to cover the kumara and eggs, topping up with water if necessary. Remove the lid and simmer for 45 minutes.
- Test the kumara are tender but still holding their shape. The eggs will take on a coppery patina and the aromatic essence of the stock.
- Remove the kumara, eggs, pork and garlic, cover and keep in a warm place while the meat rests for 25 minutes.
- Check the consistency of the remaining stock and continue cooking until it has reduced to a sauce-like thickness.
- Taste and adjust the balance of sweetness and saltiness to suit.
- To serve, slice the pork and arrange on a large serving dish surrounded with halved eggs and the kumara.
- Pour plenty of stock over the pork, then serve the rest in a warm jug.
- Top with spring onions, blanched baby bok choy and jasmine rice.