SHANG­HAI STICKY BRAISED PORK BELLY

Prepa­ra­tion time 15 mins Cook­ing time 50 mins Serves 12

Better Homes and Gardens (Australia) - - Party Food -

1kg bone­less pork belly, skin on 2 Tbsp caster sugar

1 Tbsp wa­ter, plus ex­tra 700ml 2 Tbsp veg­etable oil

2 green shal­lots, roughly chopped, plus ex­tra thinly sliced into lengths to gar­nish 2 Tbsp thinly sliced match­sticks

of fresh ginger

2 star anise

1 cin­na­mon stick

Sliced red chilli, to gar­nish Co­rian­der leaves, to gar­nish

SEA­SON­ING

3 Tbsp Lee Kum Kee

Pre­mium Soy Sauce

2 Tbsp Lee Kum Kee Pre­mium

Dark Soy Sauce

1 tsp Lee Kum Kee Panda

Brand Oys­ter Sauce

3 Tbsp Shaox­ing wine

STEP 1 Cut pork belly into 3cm cubes. Place on a wire rack in the sink and pour over a ket­tle full of boil­ing wa­ter, then drain. Set aside to dry for 5 min­utes. STEP 2 Put sugar and wa­ter in a large saucepan over medium-high heat, stir un­til sugar has dis­solved, then add pork and oil. Cook, stir­ring oc­ca­sion­ally, for 20 min­utes, or un­til pork is lightly browned all over, stir­ring more reg­u­larly to­wards the end of the cook­ing time. Be care­ful, as the pork belly may spit fat dur­ing the last

5 or so min­utes of cook­ing.

STEP 3 Add shal­lot, ginger, star anise and cin­na­mon, and cook for 1 minute, then stir in ex­tra wa­ter and sea­son­ing in­gre­di­ents. In­crease heat to high and bring to the boil. Re­duce heat to medium, cover with a lid and sim­mer for 30 min­utes, stir­ring oc­ca­sion­ally, un­til pork is ten­der and the sauce has re­duced to a thick sticky sauce that com­pletely coats pork. STEP 4 Ar­range pork belly on a plat­ter and gar­nish with chilli, co­rian­der and ex­tra shal­lots. Serve im­me­di­ately with small skew­ers or tooth­picks. 2 tsp fine salt

1 tsp caster sugar

500g pork mince

3-4 Chi­nese cab­bage leaves (wom­bok) 270g packet Shang­hai won­ton skins (avail­able from large su­per­mar­kets or Asian gro­cers) Black sesame seeds, to gar­nish Mi­cro herbs, to gar­nish

Panda Brand Dumpling

Soy Sauce, to serve

STEP 1 Put ginger and green shal­lot in a heat-proof bowl and add 50ml boil­ing wa­ter. Stir and set aside for 10 min­utes.

STEP 2 Mean­while, com­bine soy sauce, oys­ter sauce, sesame oil, salt and sugar in a small bowl.

STEP 3 Put pork mince in a large bowl, add ginger wa­ter mix­ture and mix with a wooden spoon un­til well com­bined. Add soy sauce mix­ture and mix again un­til in­cor­po­rated. Re­frig­er­ate for 15 min­utes.

STEP 4 Mean­while, to pre­pare your bam­boo steamer, cover the base of a large bam­boo or metal steamer with a sin­gle layer of cab­bage leaves. Set aside.

STEP 5 To assemble dumplings, spoon 2 tea­spoon of pork mix­ture into cen­tre of a won­ton skin. Brush edges of skin with a lit­tle wa­ter. Bring one cor­ner of wrap­per up around fill­ing, then pleat re­main­ing won­ton skin around fill­ing, in one di­rec­tion, un­til com­pletely cov­ered. Twist the top to en­close fill­ing. Re­peat with re­main­ing won­ton skins and pork mix­ture to make 40 dumplings.

STEP 6 Ar­range dumplings in pre­pared steamer. Cover with a lid and sit over a large saucepan half-filled with boil­ing wa­ter. Steam dumplings for 12 min­utes, or un­til fill­ing is cooked through and won­ton skins are ten­der.

STEP 7 Serve dumplings in one large steamer bas­ket, or trans­fer to small dec­o­ra­tive steamer bas­kets or plates. Gar­nish with sesame seeds and mi­cro herbs, and serve im­me­di­ately with dumpling soy sauce on the side.

Shang­hai sticky braised pork belly Sim­ple Shang­hai pork dumplings

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