Hung Shoo Pork Fo Sho



A lovely slab of belly pork had been waiting patiently to be removed from my freezer and eaten. Last time I made roast pig's tum I ate so much that I rolled about in agony on the sofa all afternoon (watching Come Dine With Me, obviously, it was a Sunday), could smell salty crackling emerging from every pore and I was even dreaming about piggies for days. No more pork belly for me. For a while. Until I couldn't resist buying more, it's just so blimmin cheap!!!! But it sat in the freezer for ages, unloved and un-wanted, until I remembered I had this Chinese recipe from the very un-Oriental Delia. This is a fantastic recipe, like all my favourite meals and boys, simple but delicious.                 



Don't eat the skin, unless you want to, weirdo.

Feeds four to five pork lovers. Cut a piece of belly pork weighing approx 1kg (ish) into cubes approx 3cm squared. This is near impossible to complete in a precise manner as the meat often varies in thickness, but aim for lots of cubes, each with skin still attached (don't worry, you don't eat the skin, but it's important for flavour and the gelatinous dark delicious sauce). Use a big sharp knife, I know it sounds obvious but it's quite an exhausting job (if anyone helpful asks if you require any assistance, get them to do this bit). In a large casserole dish, lay all the pork, skin side down and sprinkle over approximately 8 tbsp dark soy sauce, 2 tbsp water, a tbsp finely chopped ginger and tuck a couple of star anise in with the meat. Cover, bring to a simmer, then lower the heat and cook gently for 45 minutes or so, then turn all the pieces of pork over, sprinkle with 6 tbsp of Chinese rice wine (pretty sure sherry would work if you don't have any) and a 2tsp of caster sugar. Cover and cook for another 45 minutes, giving the meat a nudge every now again to ensure it hasn't cemented itself to the bottom of your dish. Serve with some simple greens and rice, spooning the incredibly actually real Chinesey tasting sauce over it all.

No pork sweats whatsover with this one.