Chinese style Glazed Pork Belly with Fry Bread Bao
Chinese Glazed Pork Belly
- 1kg pork belly chopped into 1 inch pieces
- 2 garlic cloves whole
- 2 spring onions chopped in half
- 1 chilli whole
- 1 litre water
- 4 tbsp brown sugar
- 6 tbsp light soy sauce
- 6 tbsp dark soy sauce
- 6 tbsp shaoxing rice wine
- 1 star annise
- 1 stick cinnamon
- 500 ml water
Fry Bread Bao
- 1 tbsp yeast I use the granules
- 1 tbsp sugar
- 2 cups warm water
- 4 cups plain flour you will need extra for dusting bench
- 2 tbsp oil
- oil for frying
Chinese glazed Pork Belly
Chop your pork belly into 1 inch pieces.
Bring the 1 litre of water to the boil with garlic, chilli and spring onion.
Add pork and cook for 3-4 minutes.
Remove and drain on a paper towel lined bowl.
In another pan (or use the same one - without the water!) add oil and brown pork on high until golden brown. Be warned it will spit and splatter. Be careful.
Once the pork is brown add the brown sugar and stir until the sugar is melted and coating the pork - reduce to low.
Add the soy sauces, rice wine and spices cook until the sauce is reduced by about half.
Add the 250ml water cover with a lid and cook for at least 45mins. Check every 10 minutes if it's looking dry add a little more water.
When the 45 mins is up check the sauce. If it is still runny (you want a thick glossy sauce) remove the lid and cook further until sauce is where you want it.
Fry Bread Bao
Add sugar, yeast and warm water together stir and set aside for 5-10 mins to bubble.
In a bowl add flour, oil and yeast mixture.
Set aside for 30-40 mins to rise.
Once risen the texture should be too wet to handle.
Dust bench with flour and flatten out.
Cut into squares or circles (however big you want them and whatever shape floats your boat)
In a shallow pan or electric fry pan add 4-5 inches of canola or rice bran oil.
You don't want the oil too hot or your fry bread will burn on the outside and still be raw in the middle. Test a piece.
Dust off flour and fry on each side until golden.
Drain on a paper towel.
Serve with mung bean sprouts and kewpie mayonaise.
If you don't have star annise or cinnamon just leave it out.
It's REALLY important to use both the dark and light soy for flavour and colour of the dish.
Can also be served with steamed rice and green onions.