Recipe(tried): Chinese belly Pork Stew

Belly Pork Stew

This is a Chinese receipt taught to me many years ago by a friend from Mainland China.

This is one of the fairly unusual stew type dishes which you do not see much of, as everyone like fast cooking. But the effort is supremely worthwhile. The flavour is wonderful and the textures are so varied.

Ingredients for 4 as part of a meal.

1-1/2lbs fat pork belly
1 large can of Bamboo shoots
Large handful of dry shitake mushrooms
Small handful of Chinese dry chestnuts
Small handful of small dry fungus (optional)

Small cup of thick soy & small cupful of light soy
2 tablespoons brown sugar
teaspoon fresh ground black pepper
teaspoon ground cloves
teaspoon ground cinnamon
teaspoon ground ginger
2teaspoons sesame oil
3-4 crushed cloves of garlic

Cut pork into 1 inch chunks with skin left on
Cut bamboo into manageable strips
Wash & re-hydrate for hour mushrooms, chestnuts and fungus

Place oil in hot pan and start to brown pork
Throw in garlic and spices & stir-fry with the browning pork for 4-5mins.
Throw in rest of ingredients except chestnuts, just cover with boiling water.
Bring to boil & simmer gently partly covered for 1-hour stir only occasionally
Add chestnuts and stir in gently, continue to simmer gently for 1 - 1-1/2 hour more.
The dish is ready when belly skin is glutinous and jelly like - this is the best bit.
Skim off with ladle some of excess fat from surface.
Serve on fresh bowl of boiled rice.