This recipe is from the wonderful chef, Skye Gyngell and is a deliciously rich and unctuous winter dish. She likes to serve it with braised lentils, but it is also very good with lightly cooked Asian greens, such as pak choi.
4 to 5lb piece belly of pork
2 cinnamon sticks
3 star anise
1 tsp cloves
1 red chili
1 1/2 inch piece fresh root ginger, peeled
6 garlic cloves, peeled
2 tbsp chopped coriander roots and stems
4 fl oz tamari
3 fl oz maple syrup
freshly ground black pepper
1 tbsp vegetable oil
Put the pork belly into a large cooking pot in which it fits quite snugly and add cold water to cover. Bring to the boil, then immediately turn off the heat and remove the pork from the pan. Drain off the water and rinse out the pan.
One-third fill the pan with cold water and place over a medium heat. Add the pork, this time along with the spices, chili, ginger, garlic and chopped coriander roots and stems. If there isn’t enough liquid to cover the meat, add some more water. Bring to the boil, then turn the heat down and simmer very gently for 1 & 1/2 hours until the meat is cooked and very tender. If you have the rib end, the meat will have shrunk back to expose the tips of the bone. With a pair of tongs, carefully remove the meat from the pan and set aside.
Turn the heat up under the pan to high and add the tamari and maple syrup. (If you don’t want the sauce to taste ‘hot’, remove the ginger and chili at this point.) Let the liquid bubble until reduced by half – this will take about 20 minutes. As the sauce reduces, the flavors will become very intense, forming a rich, dark sauce.
In the meantime, slice the pork belly into individual servings – one rib should be enough per person. Season the ribs with a little salt and pepper. Place a heavy-based frying pan over a high heat and add the oil. Heat until the pan is starting to smoke, then add the pork ribs and brown well on both sides until crunchy and golden brown on the surface. Strain the reduced liquor.
To serve, lay a rib on each warm plate (or soup plate) and spoon over the reduced sauce and warm braised lentils. Serve at once.