Tender pork belly with rice parcels

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6

Saturday Kitchen Chefs - Ching He Huang

By Ching-He Huang
From Saturday Kitchen

Ingredients

For the pork belly

  • 650g/1lb 7oz pork belly, skin removed
  • 2 tbsp rapeseed oil
  • 1 tbsp dark soy sauce
  • 2.5cm/1in fresh root ginger, peeled and grated
  • 1 tbsp Sichuan peppercorns
  • 2 star anise
  • 200ml/7fl oz vegetable stock
  • 4 tbsp light soy sauce
  • 1 tbsp Shaoxing rice wine
  • 1 heaped tbsp brown sugar
  • 1 tbsp cornflour blended with 2 tbsp water (optional)
  • micro herbs, such as shiso and coriander, to garnish

For the sticky rice

  • 300g/10½oz glutinous or Thai sticky rice
  • 300ml/10fl oz vegetable stock
  • 1¼ tbsp toasted sesame oil
  • 1 tbsp rapeseed oil
  • 1 garlic clove, finely chopped
  • 1 tsp finely grated fresh root ginger
  • 1 red chilli, seeds removed and finely chopped
  • 1 small carrot, peeled and finely diced
  • ¼ tsp ground turmeric
  • 100g/3½oz smoked tofu, cut into 3mm cubes
  • 50g/1¾oz Tenderstem broccoli, cut into small pieces
  • 6 fresh shiitake mushrooms, stems discarded, sliced
  • 2 tbsp tamari or low-sodium light soy sauce
  • 1 tbsp brown rice vinegar
  • 1 spring onion, finely chopped
  • small handful coriander stalks, finely chopped, leaves reserved to garnish

For the parcels

  • 6 Savoy cabbage leaves blanched until tender then plunged in iced water and dried
  • 6 garlic chives or normal chives, blanched and dried
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