For us, this is the ultimate Chinese pork dish, rich, tender and melting, in a velvety textured soy-based sauce. Wilson's (one of our key staff members here) brilliant secret ingredient is fermented wine rice; as well as thickening the sauce, it gives the dish an indefinable but unmistakable air of authenticity, along with star anise, cinnamon sticks and chunks of ginger. We're including snake beans in with the pork; they won't be the squeaky beans you may be used to, rather, we're cooking them till beyond tender so that they've sucked up the sauce and are totally delicious. And please note - this is pork belly, one of pork's most unctuous, delicious cuts. It is supposed to be luscious, not lean. Pull one of these out of the fridge, steam some rice, stir fry some greens and have yourself a feast. Defrost before reheating gently in a saucepan or the microwave, stirring occasionally, until piping hot and sprinkle with finely sliced spring onions.
Pork belly, fermented wine rice, brown sugar, garlic, ginger, dark soy, star anise, cinnamon, rice bran oil, snake beans, spring onions. (SOY, GLUTEN)
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with steamed rice and mixed stir fry greens laced with oyster sauce. With these sorts of rich pork dishes, a splash of chilli sauce or rice vinegar (red or black especially) is good at the table too.