Braised belly pork and aubergine in chilli bean sauce from China Modern: 100 Cutting-Edge, Fusion-Style Recipes for the 21st Century by Ching-He Huang

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Notes about this recipe

  • SACarlson on October 11, 2015

    I had time on my hands and so made a significant change to the preparation of the pork belly. I cut it into slices about the width of my finger and slow cooked it for 2 hours in chicken broth that was infused with garlic and ginger. Then, I first stir-fried the aubergine, removed it from the wok, and stir-fried the slow-cooked pork slices so that they could get colour and a bit of a crispy texture. Followed the rest of the recipe more-or-less as-written (using the broth from the pork instead of a veg broth), but I also used a cornflour and water slurry at the end to thicken the sauce, which had a fantastic flavour.

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