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Terry Lowe: Twice cooked asian pork belly

With Terry Lowe

Serves 8 people


1 x pork belly boned out, cut in half and tied up
50 gms coriander and stems
6 x cloves garlic
3 x spring onions
2 x star anise
1 x cinnamon stick
50 gms hoi sin sauce
50 gms Palm Sugar
20 gms fresh root ginger
100 mls rice wine vinegar
50 mls light soy sauce
50 mls apple syrup


Put pork belly into pot, cover with water and add all other ingredients.  Bring to the boil, skim surface then reduce down to simmer for about 2 - 2 1/2 hours (depending on the size of the pork belly).  o test - pierce  with a paring knife, the knife should go in easily and without too much force.

Remove pork belly from stock and strain.  Refrigerate overnight.

De-string pork and slice into 8 evenly sized slices per half.  Pan fry in sesame oil and glaze with apple syrup.

Remove fat from stock and retain stock to be reduced for sauce.  Serve with bok choy and kumara mash.

(TX: 26 September 2011)