Julie Goodwin’s braised pork

Julie Goodwin's glorious braised pork rashers are slow cooked in a Chinese style marinade to create this beautiful melt-in-your-mouth meat dish.
Julie Goodwin's braised pork

Julie Goodwin's braised pork

1H 40M
1H 50M




Place 3 cups (750ml) of water in a large saucepan over medium-high heat. Add the Chinese five spice, ginger, garlic, sauces, sugar and chilli. Add the pork and bring to the boil. Reduce the heat and simmer, covered, for 1 1/2 hours or until the pork skin is gelatinous and the meat is tender.


Carefully remove the pork from the pan to a warm plate, cover to keep warm. Skim excess fat from the liquid. Bring to the boil and boil uncovered, for about 5 minutes or until sauce is reduced by about half.


Combine the cornflour and 1/4 cup (60ml) cold water in a small bowl until smooth. Stir cornflour mixture into sauce; bring back to the boil and simmer for another couple of minutes until the cornflour is cooked and the sauce is thick.


Add the pork back to the pan to coat in the sauce and serve topped with the onion, shallots and chilli. Serve with steamed rice and buk choy, if desired.

Not suitable to microwave. Fried shallots are available from the Asian section of large supermarkets and Asian food stores.