This is an updated and better version of a recipe originally published in 2004. A slab of pork belly is lightly browned than slowly cooked in soy sauce, gin, bay leaves, peppercorns, garlic and ginger. The meat is allowed to rest for half an hour, sliced then served on a bed of mashed potatoes and squash.
The old recipe has been retired.
- Heat the oil in a pan (a wok is best).
- Lightly brown the pork on all sides.
- Add the rest of the ingredients, except the onion leaves.
- Bring to the boil. Boil, uncovered, for about 10 minutes to allow the alcohol to evaporate. This will ensure that there is no tinge of bitterness in the sauce.
- Lower the heat, cover tightly and slow-cook for an hour to an hour and a half.
- Halfway through the cooking time, turn the pork over. If there appears to be too little liquid, add half a cup or so of water.
- When the meat is tender (there should be very little liquid left), turn off the heat. Keep the pan covered. Let sit for half an hour.
- Scoop out the pork and slice thinly.
- Line the bottom of a serving platter with mashed potatoes and squash. Arrange the pork slices on top. Sprinkle with sliced scallions.
- Strain the cooking liquid and serve on the side as a dipping sauce.
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