By jaclyne, member
Posted: March 3rd, 2010
A traditional chinese dish with a bit of a twist. It is traditionally done only with pork belly or leg but I like to use some pork butt and daikon so it is a tad healthier:) It is quite flavorful and meant to be eaten with steamed rice or sandwiched in steamed buns. I served it here with some blanched gai lan (chinese broccoli) but it would also be great with bok choi, and normal broccoli too! This isn't a slow cooker recipe since I don't own one but I think you can just throw it all in a cooker and let it go with similar results since that is the method for some of the traditional recipes.
3 large garlic cloves smashed
4" long piece of ginger cut into 1" slices and smashed
1 whole star anise
1 cinnamon stick
1-2 dried chilies (depending if you want more of a kick)
4 scallions whole + more for garnish
1 large daikon radish cut in 1/2 lengthwise and into 1" slices (or a large turnip cut into 1.5" cubes)
3 tbsp brown sugar
1 tbsp water
4 strips of orange peel from top to bottom
3/4 cup dark soy
1/4 cup shaoxing wine (or dry sherry)
500-900 ml of low sodium chicken broth
1 lbs pork belly (no bones)
1 lbs pork butt/shoulder cut in 2" cubes
1. Boil a big pot of water and blanch the pork belly for 4-5 mins. Cut the belly into 1" cubes
2. Meanwhile in a dutch oven put brown sugar and water on med-high heat and begin to caramelize.
3. Add the star anise, ginger, cinnamon, garlic and pork belly and turn to coat with sugar. Cook for 1-2 mins.
4. Add the scallions, orange peel, daikon, pork butt, soy, shaoxing wine and chicken stock to almost cover. Mix to distribute.
5. Bring to a boil and lower heat to medium and simmer covered for 2-2.5 hours.
6. During the last 1-0.5 hours cook uncovered to evaporate and reduce to about 1/4 or 1/3 or the original volume.
7. Feel free to skim the fat near the end as the pork belly renders some out.