Preparation – 20 mins
Cooking time – 10 mins
Servings – 2

Ingredients
To marinate:
- 1 tablespoon of sour and spicy fermented tea paste
- 300g of pork belly
- 1 tablespoon of Chinese cooking wine
- A little salt
- 1 teaspoon of light soy sauce
- A little sugar
- A little white pepper
- 1 tablespoon of garlic juice
- 1 teaspoon of ginger juice
Mix all the ingredients together and leave in the fridge for 30 minutes.
To season:
- 3 tablespoons of oil
- Half a teaspoon of sugar
- 2 star anise
To braise:
- 1 tablespoon of sour and spicy fermented tea paste
- Half a tablespoon of light soy sauce
- A little sugar
- A little Paline black sesame oil
- A little white pepper
Method
Step 1
Heat oil in a pan and fry the sugar until golden brown
Step 2
Add star anise
Step 3
Remove pork belly from the marinade and fry belly-side down in oil for two minutes. Fry the remainder for one minute.
Step 4
In a ceramic pan, bring water to the boil, add the fried pork belly and slow cook for 30 minutes.
Plating
Cut the slow-cooked pork belly into thin slices and serve on a plate with Paline organic sour & spicy fermentea tea paste and optional roasted peppers on the side.
Product in this recipe
Paline organic sour & spicy fermented tea paste
