Slow-roasted Sichuan Sweet and Sour Pork | Marion's Kitchen
Slow-roasted Sichuan Sweet and Sour Pork | Marion's Kitchen
Ingredients
Pork
- 1 kg piece pork belly
- 1 tbsp sea salt
- 1 tsp extra salt
- 2 whole star anise
- 1 tbsp finely chopped coriander (cilantro)
- 1 tbsp finely sliced spring onion (scallions)
Sweet and sour sauce
- 1 tbsp vegetable oil
- 1 tbsp finely julienned fresh ginger
- 2 garlic cloves, finely chopped
- 1 tbsp doubanjiang chilli bean paste*
- ½ cup chicken stock
- 2 tbsp Chinese Shaoxing cooking wine*
- 1 tbsp Chinese 'Chinkiang' black vinegar*
- 1 tbsp soy sauce
- 2 tbsp sugar
- 3 tsp corn flour (cornstarch) mixed with 2 tbsp water
Instructions
- 1
Preheat oven to 150 °C/300 °F.
- 2
Use a utility knife (or other sharp knife) and a ruler to score the pork skin at roughly 1cm intervals.
- 3
Place the pork, rind side up in a baking dish. Rub the 1 tablespoon of salt well into the rind. Pour enough water to come half-way up the sides of the pork.
- 4
Add the star anise into the water.
- 5
Cover with a piece of baking paper and then a piece of foil. Seal well. Roast for 3 hours or until very tender.
180 min - 6
Transfer the pork to a tray to cool. Place another tray on top and weight with cans. Place in the fridge for 4 hours or overnight.
240 min - 7
Preheat oven to 220 °C/430 °F.
- 8
Cut the pork into squares and place on a baking tray.
- 9
Sprinkle over the 1 tsp of salt.
- 10
Bake for 30 minutes or until golden and crisp.
30 min - 11
In the meantime, for the sauce, heat the oil in a small saucepan over medium heat. Add the ginger and garlic and cook, stirring, for 1 minute or until aromatic. Add the doubanjiang and stir. Add the stock, Shaoxing wine, vinegar, soy sauce and sugar. Stir to dissolve the sugar. Simmer for 10 minutes.
11 min - 12
Add the corn flour mixture and cook, stirring for 2 minutes or until the mixture thickens.
2 min - 13
Transfer the pork to a platter. Drizzle with the sauce and sprinkle over the spring onion and coriander.
