Red Roasted Pork Belly with Black Mushrooms and Carrots

Red Roasted Pork Belly
with Black Mushrooms and Carrots

by Iris Tsai

  • 1 pound fresh pork belly
    5 slices of ginger
    5 cloves of garlic
    2 scallions, cut into 1-inch pieces
    1/2 cup soy sauce
    1/2 cup Shaoxing wine
    3 large pieces of rock candy
    2 star anise
    1 orange peel
    8 black mushrooms, soaked in water until soft – each cut into 4 pieces
    2 carrots, peeled and cut into 3/4-inch slices
    Canola oil
    Kosher salt and freshly ground black pepper
    Steamed Chinese buns, for serving

Heat a deep, heavy-bottomed pan, over high heat and add 1/4 cup oil. Add pork belly and sear until golden brown on all sides, about 4 minutes. Add ginger, garlic and scallion and sauté for 20 seconds. Add soy sauce, wine and boiling water to cover pork. Add rock candy, star anise, orange peel, mushrooms and carrots. Bring to a boil and reduce to simmer and cook for 1 hour until pork skin melts in your mouth

Wine Notes:2005 Edmeades Zinfandel
Tastes like a raspberry smore, with aromas of cherry, spice and coffee. Pairs especially well with the shortribs.

2005 La Crema Sonoma Coast Pinot Noir
Aromas of ripe cherry, cocoa, anise and spice – a natural for this episode featuring star anise. Flavors of plum with a hint of tea leaf pair nicely with the dishes from this episode.

>>This recipe appears in Episode #512.

Red Roasted Pork Belly with Black Mushrooms and Carrots