Poppa Wan's show-stopping twice-cooked melting pork from Gok Cooks Chinese: Over 80 Fabulously Simple Dishes from Gok's Family Recipe Book by Gok Wan

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Notes about this recipe

  • Ro_ on November 12, 2020

    Interesting, as the previous twice-cooked-pork-belly recipes I had tried had all been served with a sauce, whereas this one is served with just a glaze, and no liquid. (I tried to use the leftover braising liquid to cook rice in, but it didn't work out that well). It was extremely tasty, I loved the various sweet notes coming from the anise, ginger and honey and the texture was definitely melty. The only issue I had was that my pork belly had some bones running through it which made slicing it in the prescribed way a bit tricky (in the end some pieces we had to eat with our hands around the bone). I'd make this again if I was serving with e.g. a saucy vegetable dish or a soup to provide some "wetness" to the meal, I don't think it would work so well just on its own with rice.

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