Braised pork belly with Paline organic sour & spicy fermented tea paste

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.