Recipe

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.

  • 10 mins preparation
  • 1 hr 40 mins cooking
  • Serves 4
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Julie Goodwin's braised pork

Ingredients

  • 1 teaspoon chinese five spice powder
  • 5 centimetre piece fresh ginger, peeled, sliced thinly
  • 10 clove garlic, crushed
  • 1/4 cup (60ml) soy sauce
  • 1/4 cup (60ml) oyster sauce
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/2 teaspoon chilli powder
  • 1.5 kilogram pork belly ribs (spare ribs)
  • 2 tablespoon cornflour
  • 4 green onions (green shallots), sliced thinly
  • 2 tablespoon fried shallots
  • 2 long fresh red chillies, sliced thinly
  • steamed rice, to serve
  • steamed buk choy, to serve

Method

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Notes

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

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