Tasty, fatty comfort food. Make a big pot of this stew plus a big pot of rice and help yourselves to little bowlfuls whenever it takes your fancy. Great for lunch the next day and this stew seriously tastes better and better with time.
Pretty similar dish to this rough guide.
I seared (even burnt bits) the pork in a pan before I simmered and included some chunks of turnip (Chinese white carrot).
Star anise might not be familiar to y’all but it’s a aniseed flavour that I love even though I don’t like licorice. They are added to food for flavour, but don’t eat them. It’s not nice to crunch on so try and remove them prior to serving or if they are intact, they can serve as a pretty garnish.
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.