Name: Steamed pork belly with star anise consommé
Cuisine: Chinese
Ingredients: 2 teaspoons minced ginger; 1 teaspoon Sichuan peppercorns, freshly cracked; ½ teaspoon fennel seeds, cracked; 3 waxy potatoes, peeled and cut into cubes; 40 ml fish sauce; 6 slices ginger; 3 green onions, chopped; 1 teaspoon white peppercorns, freshly cracked; 2 teaspoons shredded Pickled Ginger; 12 bok choy, blanched; 2 litres White Pork Stock; 2 star anise, cracked; water; sea salt; 2 bird’s-eye chillies, sliced; 60 ml mirin; 1 x 2 kg piece pork belly; 75 ml Tamarind Dressing; 60 ml Chinese Shaoxing rice wine; 50 ml soy sauce; 3 green onions, finely sliced

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

The Chinese are the masters of pork-cooking, understanding its texture and versatility better than anyone. This method of preparation is an adaptation of a northern Chinese speciality known as Dongpo or Tungpo pork. In an essay from Chinese Gastronomy on the fragrance of pork, Hsiang Ju Lin and

Ingredients

Asia
China
Soup

Method

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Ingredients

Method

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