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Guest Recipe: Red Roasted Pork Belly with Black Mushrooms and Carrots by Iris Tsai
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1 pound fresh pork belly
5 slices of ginger
5 cloves of garlic
2 scallions, cut into 1-inch pieces
1/2 cup soy sauce
1/2 cup Shaoxing wine
3 large pieces of rock candy
2 star anise
1 orange peel
8 black mushrooms, soaked in water until soft - each cut into 4 pieces
2 carrots, peeled and cut into 3/4-inch slices
Canola oil
Kosher salt and freshly ground black pepper
Steamed Chinese buns, for serving
Heat a deep, heavy-bottomed pan, over high heat and add 1/4 cup oil. Add pork
belly and sear until golden brown on all sides, about 4 minutes. Add ginger,
garlic and scallion and sauté for 20 seconds. Add soy sauce, wine and boiling
water to cover pork. Add rock candy, star anise, orange peel, mushrooms and
carrots. Bring to a boil and reduce to simmer and cook for 1 hour until pork
skin melts in your mouth
2005 Edmeades Zinfandel
Tastes like a raspberry smore, with aromas of cherry, spice and
coffee. Pairs especially well with the shortribs.
2005 La Crema Sonoma Coast Pinot Noir
Aromas of ripe cherry, cocoa, anise and spice – a natural for this episode
featuring star anise. Flavors of plum with a hint of tea leaf pair nicely
with the dishes from this episode.
>>This recipe appears in
Episode #512.
>>Click here for a printer
friendly version
