THIS weekend why not try out this recipe from the St Friends of St Mary’s Church group’s new cook book.
Today’s recipe of the week is braised belly pork and comes from Stafford Borough councillor Malcolm Millichap.
The book is £5 and available from La Creperie in Martin Street, Stafford, or by post from firstname.lastname@example.org
This recipe comes from my son John, who lives in Shanghai.
- 600g pork belly
- 2 tbsp oil
- 4 slices ginger
- 1 spring onion
- 2tbsp yellow wine (rice wine)
- 500ml chicken stock
- 1 star anise
- 2 tbsp sugar
- 1 cinnamon stick
- dash of dark soy sauce
- salt to taste
- Chop the onions and ginger and fry in hot oil in a wok.
- Add the pork, chopped into cubes and fry for a few minutes.
- Add the stock, wine, sugar, soy sauce and a little salt.
- Stir well, and after a few minutes transfer all to a slow cooker.
- Cook for 2 hours (3 is better). Keep an eye on the liquid and top up with hot water if necessary.
- Towards the end, add shredded onion.
This is a favourite Shanghainese meal, but since they have a sweet tooth I reduced the amount of sugar. The only problem might be obtaining the yellow wine.
Taste is everything, so go easy on the salt and soy initially, adding just as much as you prefer. You can always add more but can't take it away.
Rice wine is known colloquially as "yellow wine". It can be found in Asian supermarkets, but if unavailable use a pale dry sherry. Dry sherry is preferable to sake (Japanese rice wine) which is sweeter.