Aromatic Belly Pork Hot Pot

Aromatic Belly Pork Hot Pot
Recipe Type: Main
Serves: 6
  • 1.5ltr chicken stock
  • 12 spring onions
  • 100ml light soy sauce
  • 75ml dry sherry
  • 25ml white wine vinegar
  • 2 tablespoons brown sugar
  • 3 star anise
  • 10cm piece of fresh root ginger peeled and sliced
  • A good pinch of dried chilli flakes
  1. Remove the bones from the pork and cut it into chunks about 2.5cm x 5cm
  2. Put them into a large pan pour over enough boiling water just to cover then bring back to the boil.
  3. Simmer gently for about 5 minutes skimming of the fat that comes to the top then drain through a colander.
  4. Return the pork to the pan and pour over the hot stock to cover.
  5. Add the soy sauce, dry sherry, wine vinegar, sugar, star anise, ginger and chilli stir and bring back to the boil.
  6. Reduce to a simmer and cook for 2 hours
  7. Remove the pork and set aside.
  8. Strain the liquid into a clean pan through a fine sieve
  9. Then boil the liquid hard to reduce and concentrate the flavours.
  10. Add the sliced spring onions and return the pork and heat through.
  11. Serve over plain noodles with plenty of the broth on top of the pork.