Pork Belly with Chestnuts
- 500 grams Pork belly (with rind, boneless)
- 2 tablespoons Rice wine
- 50 milliliters vegetable oil
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 50 grams Leeks
- 50 grams ginger
- 400 milliliters Beef or Chicken broth
- peppers (from the mill)
- 5 whole Star anise
- 200 grams Chestnuts
- 500 grams tender Chinese cabbage
Pat the pork belly with paper towels until dry. Then cut into 3 cm (approximately 1 inch) long and 2 cm (approximately 3/4 inch) wide pieces. Place in a bowl and toss with 1 tablespoon rice wine.
Clean the leek, making sure all debris is rinsed off, and peel the ginger. Cut the leek and ginger into large slices. Place 50 ml (approximately 1/4 cup) oil in a wok and heat until very hot. Fry the pork pieces each about 1 minute over high heat, stirring constantly, until the rinds are crispy. With a slotted spoon, remove the pork pieces from the wok and set aside. Add 1 tablespoon sugar to the remaining oil and stir to dissolve the sugar. Add 50 ml (approximately 1/4 cup) water and stir the mixture thoroughly. Set the sauce aside.
Place the pieces of pork into a large pot or Dutch oven. Add just enough broth that the meat is covered by 1 inch. Strain the sugar mixture through a sieve over the meat. Add the leeks, ginger, 1 tablespoon rice wine, anise, salt and pepper. Bring the liquid to a boil and skim off any excess fat. Cover and cook over low heat for about 1 1/2 hours.
Meanwhile, cut the chestnuts crosswise. Place the chestnuts in boiling water and cook for about 5 minutes. Drain and peel the chestnuts. After the meat has been cooking about 1 hour, add the chestnuts to the pot with the meat.
Rinse and dry the cabbage leaves. Heat 1 tablespoon oil in the wok and cook the cabbage over medium heat for about 5 minutes, until they are al dente. Place the cabbage leaves in a single layer on a round plate. Remove the meat from the pot and place the meat with the rind side out on the cabbage leaves. Lay the chestnuts evenly over the meat. Pour about half of the sauce over the meat and serve immediately.