Pork Belly in Chinese Gravy

chinesegravyyorkies2 Pork belly makes a good gravy because of its high fat content. At high heat, the fat is rendered out and liquifies brilliantly with the other ingredients to give the gravy a real depth of flavour. It’s the same logic as using bacon or chicken wings in gravy making!

Ingredients

  • 200g pork belly, thinly sliced,

Marinated with:

  • 1 tbsp cornflour
  • 2 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tsp freshly ground black pepper
  • 1 dash white pepper powder

•••

  • half a bulb garlic, minced
  • 2 inches of a large carrot, cut into small inch-long pieces
  • 1 tbsp vegetable oil
  • 3 tbsp dark soy sauce
  • salt
  • 300ml water
  • a pinch of fresh coriander leaves, chopped

Preparation and Cooking

  1. Marinade the pork belly and prepare the carrot and garlic.
  2. In a hot wok with the vegetable oil, fry the garlic till fragrant.
  3. Toss in the carrot and fry till almost done.
  4. Put in the marinaded pork belly and stir about, adding water in small quantities, adding each time the wok gets dry.
  5. When the meat is about done, add all the remaining water at a go to form a gravy.
  6. Add dark soy sauce, and salt to taste.
  7. When it starts to boil, turn down the heat to a simmer for approximately  15 minutes, longer if you want the pork to be even more tender, and if your stomach can wait.
  8. Serve with fresh coriander.

chinesegravyyorkies

Have this with steamed rice or mini-Yorkshire puddings! Delish.

Don’t forget to download the recipe card!

x, K

porkbelly card

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