A Chinese treat with this Hung Shao Pork Recipe from Delia Smith.
We do recommend that you use whatever seasonal vegetables are available for your greens. You don’t have to stick to the recipe.
|Shaoxing Rice Wine||3||tablespoons|
|For the Greens|
1 . Chop up the ginger
2 . Break the cinnamon into a few shards
3 . Cut the pork belly into 2.5cm cubes or get the butcher to do it for you, with the skin on.
4 . Lay the pork bellies skin side down in a flame proof casserole dish
5 . Drizzle with soy sauce & 1 tablespoon of water
6 . Add the chopped ginger
7 . Add the star anise & cinnamon.
For the greens
1 . When the pork is nearly ready bring a pot of water to the boil
2 . Cut the broccoli just beneath the flower and split the large ones in two
3 . Cut the stems into diagonals
4 . Cut the leeks longways and then diagonally
5 . Slice the spring onions into matchsticks
6 . Slice the cabbage into ribbons
7 . Toss together with some salt
1 . Cover the casserole dish and place on the stove
2 . Turn on the heat and when the juices begin to simmer cook on a low heat for 45 minutes
3 . Then turn and sprinkle with sugar
4 . Pour in the Shaoxing Rice Wine
5 . Cover and cook for another 45 minutes on a low heat turning occasionally
For the Greens
1 . Steam over boiling water for 4-5 minutes
2 . Serve with rice.