Tender, juicy and with a hint of spice, this wok-braised pork belly with green peppercorns awakens the senses. The crunchy vegetables and intense sauce turn every bite into an irresistible feast.
Productos con los que prepararla
Ingredients
- 600 g fresh pork belly (in large pieces)
- 1 large carrot (cut into sticks)
- 3 spring onions (white and green parts, sliced)
- 2 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice wine (or dry sherry)
- 1 tsp green peppercorns
- 2 garlic cloves (chopped)
- 1 tbsp sesame oil
- 1 small glass chicken or vegetable stock
- Neutral oil for stir-frying
- Salt to taste
Instructions
- Heat the wok with a little neutral oil and add the chopped garlic. Sauté gently until fragrant.
- Add the pork belly and cook on all sides until golden.
- Pour in the rice wine, soy sauces, brown sugar and stock. Lower the heat and braise the pork for 30–35 minutes, until tender and the sauce is gently bubbling.
- About 5 minutes before the end of cooking, add the green peppercorns and let them slowly infuse.
- Meanwhile, stir-fry the carrot and spring onions in the same wok or in a separate pan with a little oil until crisp-tender.
- Add the vegetables to the wok with the pork, mix gently to coat them in the sauce, and heat for another minute.
- Serve hot, with steamed white rice or bread to soak up the sauce.