Hung Shao Pork

I adapted this from Delia Smith’s recipe. The recipe calls for a fireproof casserole dish which I don’t have, mine are only good for the oven but not for the hob (I cook with gas) so I had to think outside the box!

450g belly pork, including the skin (buy it as a whole piece)

for the marinade:
6 tbsp dark soy sauce
½ cup of hot water
1 tsp Chinese five spice
2 tsp brown sugar
a thumb size piece of finely chopped fresh ginger
1 red chilli finely chopped.

You will also need
a handful of dried porcini mushrooms

green vegetable selection
(1 leek, 2 salad onions, small savoy cabbage, all finely shredded)


First I cut the skin of the belly pork with a sharp knife in a crisscross pattern so it would be easier to cut the pork into cubes once it’s cooked. Rub some salt into the skin.

Put the kettle on and boil some water. Soak the dried mushrooms in hot water while you prepare the marinade/sauce. Marinate the meat in the sauce, then place the meat with the marinade in an ovenproof casserole dish. Add the porcini mushrooms (without the water!), then stick the dish in a preheated oven (gasmark 4) and cook for about 90 minutes.
Once the 90 minutes are over crank the oven up to a high temperature to get a nice crackling on the pork and put the water on for your rice. When the water for your rice boils, take the pork out of the oven and let it rest in the sauce.
Boil the rice and steam your vegetables (I did buy the green vegetable selection that was on offer)
Take the pork out of the sauce and cut it into cubes. Taste the sauce and if needed season it. Dish up by putting the rice into the middle of a plate, the vegetables on top and finally the pork cubes. Spoon the sauce with the mushrooms over it! This tasted absolutely delicious and was so easy to cook!

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