Regular readers may know that from time to time students from other countries join our family for a “homestay”. For the last ten weeks Niki, from China has been a part of our family. She has taught me to cook a lot of Chinese dishes and I was able to get her to teach me how to make that I originally experienced while we had a student by the name of Christie stay with us.

The dish is a sweet braised pork belly and it so melt in the mouth delicious. It has a rich deep caramelized spice that is amazing.

Niki explained that this Braised Pork dish was the first leader of the Peoples Republic of China’s favourite dish. Niki described Mao Zedong as the leader responsible for organizing the Chinese people. Some of the good things which Chairman Mao has been credited for is the increase in school attendance, providing housing to all, abolishing unemployment and inflation, and facilitating an increase in health care which led to a dramatic increase in life expectancy. The Chariman was considered by the Chinese to have been a very smart man, because this was his favourite dish they also feel that by eating this dish it will lead to greater intelligence.

I am not sure that I will become smarter but I know why the chairman loved this dish. As you can probably tell by the images, I tried to skimp on calories and used a lean pork. DON’T DO THIS! It was a mistake, the luscious fatty pork belly is what you want for this dish.

Ingredients

3 Tbs oil

700gm diced pork belly

2 Tbs oil

¼ cup sugar

1 Tbs dried Chilli

1 ½ Tbs sugar

1 t/s shezwaun peppercorn

2 cloves garlic chopped

10cm sliced ginger

3 star anise

5 bay leaves

1 chopped shallot

¼ cup Chinese rice wine

½ cup soy sauce

Add enough water to cover the meat

Method:

Dice the pork into cubes.

Fry the meat in 3 Tbs oil until cooked. Remove the pork from the wok and set aside. Wash wok add more oil and dissolve the sugar in the oil. Once it has turned golden add the pork and stir until well coated and golden.

Add the pepper, garlic, ginger, star anise and shallot and briefly stir fry. Add the rice wine and soy sauce, stir until combine then add the water.

Ensure the pork is covered in the liquid. Place a lid over the wok and allow it to simmer for 40mins.

Remove the lid and cook off sauce until thick and sticky.

Serve with steamed rice and Chinese greens.