RECIPE FOR CHINESE RED PORK RECIPES

Steps:

• Blanch the pork in a large saucepan of boiling salted water for about 5 minutes. Rinse the pork and, when it's cool enough to handle, cut the belly into 5cm lengths.
• Put the pork pieces in a large saucepan or casserole dish and add the soy sauce, rice wine, star anise, garlic, spring onion, ginger, sugar, chilli flakes and enough stock or water to just cover the meat. Bring slowly to the boil over a low heat, cover and simmer very gently for about 2 hours, turning the meat occasionally.
• Remove the meat with a slotted spoon and set aside. Skim any fat off the top of the sauce, then simmer the liquid over a high heat until it has thickened a little. Taste to check, and stop simmering if sauce becomes too strongly flavoured.
• Return the pork pieces to the sauce and heat through. If you want to crisp the skin, place the pork pieces skin-side up under a hot grill until crisp and bubbling.
• Serve the pork belly and sauce with noodles and extra sliced spring onions or steamed Chinese vegetables.

Steps:

• Combine soy sauce, red wine, honey, sugar, food colouring, crushed garlic and halved shallot in a large bowl.
• Sprinkle cinnamon on top, add pork, marinate one hour or cover and refrigerate overnight for best results, turning occasionally.
• Drain pork fillets from marinade, reserve marinade.
• Put pork on wire rack over baking dish.
• Bake in a moderate oven 30 minutes, turning frequently with tongs and basting frequently with marinade.
• Remove from oven, put on board and allow to cool.
• Cut pork into diagonal slices to serve.