Chairman Mao's Belly Bourguignon

Dhr Dam -

What you'll need

  • A large piece of quality pork belly
  • Nice bottle of burgundy red wine (high alcohol %, sweet)
  • Ginger
  • Chilli Pepper
  • Scallions
  • Rice
  • Brown sugar (or rock sugar, also good)
  • Oil, Salt, Pepper, optionally butter.

What you'll do

For the 🐷 pork belly:

First fill a pot with water, add some ginger slices and a pinch of salt, put the whole pork belly in it and parboil it to remove grit and blood. When the water boils, wait one more minute, throw away the water, keep the belly.

Second in a large wok pan, add some oil and some brown sugar and cook on medium heat until the sugar melts and becomes all gooey. Cut the pork belly into cubes and throw them into the super hot sugar together with some ginger slices. Stir fry the pork belly until a nice crust forms. Now add finely chopped hot pepper, the white part of your scallions, some soy sauce, and cover everything with wine. The pork belly should simmer in this sauce for up to 1 hour on low heat.

Finally, add the green part of the scallions and raise the flame to hot to let the sauce reduce - if that doesn't happen just take out the pork belly cubes and put them on top of your plate.

For the 🍚 rice:

Add a bit of oil in a pot and stir fry some hot peppers. Rinse your rice under fresh water and add it to the pot into the hot oil. Toast for a few minutes. Now on high heat, add 2 cups of water for each cup of rice. Put on the lid and make the water boil as quickly as possible. When it does, lower the heat to simmer (or the water will overflow) and cook the rice for 18 minutes. The water should have absorbed into the rice (if not, throw the excess water away). Add some butter (optionally), add some ground pepper (not optional) and then fluff the rice with your fork and leave it in the pot for 3 more minutes. Serve.

What you'll get