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Red Braised Pork with Smashed Cucumber Salad
A fragrant and meltingly tender slow-cooked pork dish from China...
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15 mins
1 hr 45 mins
2/5
In stock
£3.25
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Red braising is a classic Chinese style of slow-cooking meat in a stock flavoured with spices, sugar and soy sauce, resulting in a beautifully rich combination of deeply savoury and sweet tastes, with meltingly tender meat. The spices in the braised pork include star anise, cassia and ginger with a little mandarin peel for added fragrance. We’re serving it with a smashed cucumber salad spiked with Sichuan pepper, garlic and chilli and a sesame rice.
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Recipe
15 mins
1 hr 45 mins
2/5
4
Medium Effort
Pork
Dietary
Gluten Free
Dairy Free
Taste Profile
Fragrant
Origin
Chinese
China
- Cucumber Spices: chilli, Sichuan pepper, white pepper, garlic, white SESAME
- Sesame Seeds: white SESAME, black SESAME
- Whole Spices: cassia, star anise, bay
May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
- 800g pork belly
- Fresh ginger
- 1 bunch of spring onions (including all the green bits)
- 1 cucumber
- 50ml soy sauce (any type) or gluten-free alternative
- 35ml vinegar (white wine or cider vinegar is best)
- 50g sugar
- 300g jasmine or standard long grain rice
- Greens (eg tenderstem broccoli, spring greens, pak choi etc) to serve (optional)
- Large lidded pan
- Medium saucepan x 2
- Mixing bowl
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