DRAGONFLY

SERVES 4 Twice-cooked Pork FINE WINE DELIVERY CO. RECOMMENDS Te Whare Ra Gewurztraminer

CHEF Belly David Neville f

INGREDIENTS This is our modern version of a classic pork and black bean dish. We have enhanced the dish by using broccolini and whole water PORK BELLY & MASTER chestnuts and we've added watercress as a garnish. 1kg pork belly, ribs removed

20g fresh , peeled and finely sliced 1 large clove , peeled and finely sliced METHOD 2-3 spring onions, roughly cut Preheat the oven to 160°C. Heat a wok (or large frying pan). Add the 450ml chicken stock While the oven heats, make the master second measure of canola oil and fry 60ml Shaoxing rice wine the pork belly portions until brown on 90ml  (preferably gluten-free) stock. Place the ginger and garlic in a medium-sized saucepan along with the both sides. Add the capsicum, onion and 1 small orange, halved broccolini stems. Toss to heat through, then 1 star anise remaining ingredients and bring to the boil. Reduce to a simmer for 10-20 minutes. add the black bean sauce, mushrooms and 1 cinnamon quill water chestnuts. Cover with a lid so that 5 whole cloves Place the pork belly, skin side up, in a large the contents of the wok steam vigorously 15g rock sugar or caster sugar roasting dish. Pour the masterstock over for 2-3 minutes. Remove the lid, let the the pork belly until it is covered, reserving sauce boil rapidly until it has reduced so BLACK BEAN SAUCE just a little for later use. Cover tightly with that it just glazes and coats the contents. 25g salted black beans tin foil and braise in the oven for 3 hours. 10ml canola oil Once cooked, let the pork belly cool and Divide the pork and vegetables between 4 plates and serve with jasmine rice or egg 15g ginger, peeled and finely diced then slice into 5cm x 1cm portions. Set noodles garnished with watercress stems. 1 large clove garlic, peeled and finely diced aside. Zest and juice of 1 mandarin Wash the black beans to remove excess 20g brown sugar salt. Heat a heavy-based saucepan over a 30ml rice vinegar high heat, then add the canola oil. When 65ml Shaoxing rice wine the oil begins to smoke add the black 120ml light soy sauce (preferably gluten- beans, ginger, garlic and the mandarin free) juice and zest and fry, stirring constantly, 1 tbsp cornflour until the contents of the pan are aromatic. While you can purchase Water or master stock Continue cooking until the black beans can ready-made black bean sauce Dash of sesame oil be easily mashed. Add the brown sugar, at most Asian food stores, cook for 3-4 minutes until caramelised. 20ml canola oil Add the rice vinegar and rice wine, then the flavours will be slightly 200g green capsicum, quartered and bring to a simmer and reduce by half. Add different. deseeded the soy sauce, then once again bring to a 100g white onion, finely sliced simmer and reduce for 1-2 minutes. Mix 200g broccolini stems the cornflour with a small amount of water 80g brown mushrooms, halved or master stock. Pour this into the sauce 100g small water chestnuts with the sesame oil and stir vigorously to 50g watercress stems thicken, then remove from the heat and set aside for a few minutes.

DRAGONFLY Wellington

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