Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table
Pork

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table


Pork belly. Cant beat it. Well, perhaps if you have a big stick. But I digress. This is gloriously sweet, sticky and melt-in-the-mouth from fashionista Gok Wans Chinese dad. That man knows a thing or two about aromatic.


Ive served this with apple wedges (peeled) and tossed in 5-spice powder then baked for 20 mins, and smoky mashed potato (made by baking some big potatoes for a couple of hours, then scraping out the flesh and mashing it with melted butter and warm milk). I also kept the cooking liquor, after draining it through a sieve, to keep in the freezer for another time.


Serves 2-4


1-1.25 kg pork belly
3 cloves garlic, peeled and bashed
5cm piece of ginger, peeled, bashed until roughly flattened
2 whole star anise
3 spring onions, trimmed, white and greens separated
3-4 tbsp Shaoxing wine (replace with dry sherry if unavailable)
2-3 tbsp light soy sauce


For the glaze:


3-4 tbsp runny honey
1-2 tbsp light soy sauce


Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table


1. Place the pork belly, garlic, ginger, star anise, spring onions, Shaoxing wine and soy sauce into a large pan. Cover with hot water and bring to a boil. Reduce to a simmer and simmer gently for 1½ 2 hours, turning the pork once or twice during the cooking process to ensure even cooking. Once tender remove from the heat.

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table


2. Preheat the oven to 210C/Gas 6. Remove the belly from the stock, remove the skin and a little of the fat below the skin. Place on a roasting tray lined with tin foil  to make it easier to clean at the end of cooking.

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table


3. Mix together the glaze ingredients and pour over the pork belly. Place in the preheated oven and cook for 20- 30 mins, turning often, spooning the glaze over the meat until glossy.

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table


4. Remove the belly from the oven and place on a serving plate. Slice and serve with 5-spiced apple wedges and baked potato mash the best way to make mash in my opinion.


Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

Gok Wans Sticky Pork Belly with Five-Spice Apple Wedges, Lay The Table

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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