Cooked On A Slow Fire

AmieBlogLeave a Comment

Although this is a favourite all year round, it holds a special place for the onset of Autumn. The Pork Belly being a tender meat offers the chance to enjoy the sweet and savoury flavour delicately and slowly cooked over a slow fire. Its succulent taste stems from a mix of Chinese spices, sherry, citrus and preserved vegetables. It’s a dish to behold. 

We pride ourselves on our version that presents a distinct dark, rich gravy with hints of star anise and ginger – braised and stewed for hours with the pork to achieve perfect balance of flavour. For those who enjoy a hearty bit of pork, this Chinese braised pork belly clay pot is worthy of every morsel. And it has been common practice for patrons to mop up all those succulent juices that make this dish special.

At Naturally Chinese, we recommend this dish with a bowl of steamed rice and a green vegetable side dish. And it pairs very well with our house red wine or full bodied Shiraz. It can easily be enjoyed by two for a special occasion. However, if it most likely catches your fancy during this colder time of year, it makes a great leftover for the next day still remaining juicy and tender. We will be bringing you some more clay pots in our coming posts. Until then, stay warm, hydrated and well nourished. 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.