Oriental Pork Hot Pot

Name: Oriental Pork Hot Pot
Cuisine: Asia
Ingredients: plain flour, for dusting the pork; 200 g fresh root ginger, peeled and roughly chopped; 4 star anise; 100 ml sesame oil; 1 tsp fennel seeds; salt and freshly ground black pepper; 2 small onions, peeled and roughly chopped; 15 g coriander, washed; 100 ml light soy sauce; 2 tsp five-spice powder; 30 g cornflour; 2 medium mild red chillies, seeded and roughly chopped; 3 ltr Dark Meat Stock; 8 servings Chinese greens; 2 kg pork belly, boned, rind removed and cut into 8 cm x 4 cm chunks; 80 g fresh root ginger, peeled and cut into fine strips; 3 large mild red chillies, seeded and cut into fine strips; 2 bunches spring onions, trimmed and sliced on the angle; 8 cloves garlic, peeled and roughly chopped

Preparation info

Difficulty
Complex

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

2 kg pork belly, boned, rind removed and cut into 8 cm x 4 cm chunks
plain flour, for dusting the pork
100 ml <

Asia
Main course
Stew

Method

Lightly flour the pieces of pork belly. Heat some sesame oil in a thick-bottomed saucepan or flameproof casserole dish and quickly colour the pieces of pork on all sides.

Add the onions, chillies, ginger, star anise, garlic, five-spice, soy and fennel seeds. Pour over the meat stock, bring it to the boil, cover and simmer gently for 2½-3 hours until the pork is very tender. If the liqui