You Could Get Used To This. Take your sweet time in QT cloud nine and save up to 20% off sumptuous stays at participating hotels. View Offers.

There’s No Place Like QT. At QT, you could never overstay your welcome. Take up to 30% off 7+ night stays at participating hotels. View Offers.

Book Close
Book
Close Close
I'd like to book a
Join QT Club
Back

Recipe of the week!

Dec 17, 2012  ·  2 min read
RED BRAISED PORK WITH SHITAKE MUSHROOMS
 
3kg pork belly, cut into 1kg pieces
10 litres water
1 bottle shao xing wine
2 small knobs ginger, peeled and finely sliced
150g garlic cloves, finely sliced
750g shallots, peeled and left whole
400ml light soy sauce
180ml dark soy sauce
1 ½ cups crushed yellow rock sugar
12 whole star anise
10 cinnamon sticks
2 mandarins, peel only, pith removed
30 whole dried shitake mushrooms
150ml sesame oil
 
Method: Put the pork into the large stock pot and add the water. Bring to the boil, then reduce the heat to a simmer and cook for 30 minutes, skimming regularly to remove any scum. Add the shao xing, ginger and garlic and simmer for a further 30 minutes. Add the shallots, both soy sauces, sugar, star anise, cinnamon and mandarin peel. Continue to simmer for a further 1 ½ to 2 hours, or until the pork is tender. Remove the pork from the stock and keep both the stock and the pork separate, before refrigerating separately overnight. The next day, soak the shitake mushrooms in warm water for about 20 minutes, then drain and remove the stalks. Skim the fat from the cold stock, return to the stove, bring to the boil and add the mushrooms. Reduce the mixture until around 1500ml of liquid remain, then keep warm.
 
To complete the dish, cut the pork belly into 2cm cubes and deep fry until very crisp. Place a portion of sauce into a wok (making sure you scoop from the bottom of the pot and include many of the whole mushrooms, shallots and aromatic vegetables/spices as possible) Bring to the boil and add a portion of pork belly (use a ratio of 3 parts pork to 1 part stock), simmer for a few minutes then pour into a wok and serve garnished with mandarin rind, coriander and a bowl of steamed white rice.

QT Social

Feeling a little social? Follow QT Follow QT
Powered by PGR

We hate to play favourites, but some of our guests are lavished with even more special attention than usual. Want to know what you’re missing out on?

Join The QT Club right now – we’ll keep it just between us.

Enter your details