Chinese Chopped Pork Belly

When buying a whole pork belly, I cut it in portions for multiple flavors.  This is easy and  fast to make while the Chinese Crispy Pork Belly / Pork / Recipes | Cooking with Aloha, Texas Style has the skin drying in the frig a few days.  I like the ginger and spiciness over a bowl of rice.  I like that I can control how spicy and fresh by what I have on hand.

Ingredients

  • 2 pounds pork belly cut into 2" chunks
  • 3 C water
  • 1 jalapeno pepper split in half with seeds
  • 2 whole star anise pods
  • 1 cinnamon stick
  • minced ginger about 1-2 T
  • 1 bunch green onion cut about 3 inch sections
  • 1/4 C Shaoxing wine
  • 1/4 C shoyu
  • 1 1.2 T thick or dark shoyu
  • 1 T monk fruit
  • 1 T fennel seeds
  • 1 t red chili flakes crushed with mortar and pestle for extra heat
  • 1/2 t salt
  • 1 bunch of cilantro, chopped 

Directions

  1. Place cut belly in a large pot and cover with water.
  2. Bring to a boil.
  3. Reduce to medium heat and boil for 10 minutes and there's not brown foam forming and drain.
  4. In a clean pot, add 3 cups of water and remaining ingredients (EXCEPT cilantro) with the belly.
  5. Bring to a boil over medium high heat.
  6. Reduce to medium low, simmer covered about 2 hours, until tender.
  7. Remove belly from pot and chop.
  8. Add cilantro and mix well.
  9. Serve over hot rice or on a slider for mini sandwich.