Braised Belly Pork with Fungi and Red Dates

Preparation info
    • Difficulty


Appears in
Simply Asian

By Neil Perry

Published 2000

  • About

Belly pork is one of my favourite cuts of meat. With its half lean, half fat consistency, it really does have a sensational balance and depth of flavour. Fat is flavour and, I like to think, does no harm in moderation!

In this recipe, the pork is fried first, to crisp and cook it, before being braised with crunchy fungi, meaty mushrooms and rich, intensely flavoured dates. (The dried fungi and red dates are available in Asian food stores.) This ‘double cooking’ gives the dish a dist