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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

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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.

Recipe

15 mins

1 hr 45 mins

2/5

Serves

4

Effort

Medium Effort

Main Ingredient

Pork

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Taste Profile

Meal Taste

Fragrant

Origin

Popular Style

Chinese

Country

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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