I love pork belly and this time I tried paring it with green apple. I think it’s safe to say that pork loves apple.
It’s funny, pork belly is one of those cheap cuts turned glamourous by celebrity chefs all over the show. Since I often shop at a Chinese butcher and the Chinese have long prized pork belly, it’s not really a cheap cut at all. Oh well, win some, lose some.
The rough guide to Aromatic Pork Belly and Apple
Ingredients: Pork belly, granny smith apple, onion, garlic, ginger, 5 spice powder, cloves, star anise, black vinegar, raw sugar, soy sauce.
Preparation: Brown the pork and then simmer with all the other ingredients for about 1.5 to 2 hours in a little water with lid on. Remove lid for last 15-20 minutes and turn up heat to reduce the sauce into a thick syrupy elixir. Served with rice and greens and plenty of green tea.
All the apple, garlic and onion disintegrated into this intense, delicious sauce. This hearty dish does not require teeth to eat. Simply gumming the contents will do.