Chinese-braised pork belly

Ingredients:

• 2kg pork belly, deboned 
• 1 large onion, quartered 
• 2 carrots, peeled and sliced 
• 1 bunch celery 
• 6cm knob ginger 
• 1 bulb garlic 
• 5 star anise 
• 1 stick cinnamon 
• ⅘ cup (200ml) Chinese Shaoxing cooking wine or dry sherry 
• ⅗ cup (150ml) soy sauce 
• 12 cups (3L) water  

For serving: 

• 1 packet (200g) pak choi, steamed 
• 400g egg noodles, cooked 
• 1 bunch spring onions, finely sliced 
• 3 red chillies, thinly sliced 
• ½ punnet (10g) fresh coriander 

Method

1. Remove skin from belly and cut away fatty layer underneath. 
2. Slice into 8 large pieces. 
3. Place all ingredients in a large pot and simmer slowly for about 2-3 hours or until pork is tender. 
4. Remove pork from broth and strain (discard strained ingredients). 
5. Divide pork, pak choi and noodles between serving bowls. 
6. Ladle over broth and garnish with spring onion, chilli and coriander just before serving. 

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