Panceta al estilo chino

Name: Panceta al estilo chino
Yield: 3 servings
Cuisine: Chinese
Ingredients: 600 g panceta fresca cortada en filetes de unos 3 centímetros de grosor; 10 jengibre en rodajas finas; 2 cebolleta; 2 tbsp aceite de sésamo chino; 75 g salsa de soja ligera; 150 g salsa de soja; 100 g vino rancio; 2 tbsp azúcar moreno; piel de mandarina sin el albedo; 1 hoja de laurel; 4 anís estrellado; 2 cayena; sésamo tostado; arroz cocido; 2-3 bao; coleslaw; menta fresca

Serves 3

youtube.com

Panceta al estilo chino

youtube.com

Serves 3

Directions

1Blanch the pork belly in a pot with ginger slices and roughly chopped scallion stalks, covered in water. Bring to a boil, skim off foam, and simmer.
2Remove pork belly, discard ginger and scallion.
3Heat sesame oil in the pot and sear the pork belly until golden brown.
4Add sugar, aged wine (or sherry/oloroso), light soy sauce, and classic soy sauce to deglaze.
5Add aromatics: mandarin peel (without white part), star anise, ginger slices, cayenne, bay leaf, and chopped spring onion.
6Cover with water and bring to a boil, then lower heat and simmer.
7Remove lid and reduce the sauce until it coats the pork belly.
8Serve garnished with sesame and chopped spring onion stalks, alongside rice, or assemble as a bao sandwich with coleslaw and fresh mint.