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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1 hr 45 mins
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
1 bunch of spring onions (including all the green bits)
50ml soy sauce (any type) or gluten-free alternative
35ml vinegar (white wine or cider vinegar is best)
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
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