Pork Belly, I always feel is something you go out for - especially braised pork belly. To cook it right and to get that glaze is not the easiest feet in the kitchen.
However, us Londoners are a lucky lot as Bright Courtyard is not only serving an amazing braised pork belly this festive season, they are also giving you the recipe to make your own! (we can't promise that your own incarnation will quite live up to theirs but we have faith!)
Bright Courtyard serves up some of the finest Chinese food in the capital… all authentic but with a classy and luxurious twist… it’s delicious and adds a touch of glam to any dinner party. It also looks very professional but is quite easy to prepare!
Bright Courtyard Club’s motto is “innovation, style and quality” and this is reflected both in it’s the food it produces and in the restaurant itself. With a fashionable Baker Street location, within walking distance of both Mayfair and Marylebone High Street, Bright Courtyard Club truly has taken the best Chinese cuisine to the very heart of London. Elegantly designed, yet discreet, the restaurant serves delicacies from succulent shellfish to hearty dim sum to enjoy at any time of the day.
Why not pop down tonight to see how it's done - The Marylebone Christmas lights will be switched on this evening too!
If not here's the recipe:
Braised Belly Pork
Pork belly: 500g / Anise: 2 grain / Shredded ginger: 3g / Spring onion: 30g / Dark soy sauce: 5g / Light soy sauce: 5g / Sugar: 30g / Shaohsing Rice Wine: 10g / Water: 1000g
Cut pork belly into small cubes. Stir fry anise, shredded ginger and spring onion with little oil, then add pork belly cubes into it. Add above flavorings in, continue stir-frying until the cubes become red and put in 1000g water with high heat. After it is boiling, turn it into small heat for 45 minuets. Finally, turning into high heat, stir evenly until all sauce is absorbed, dish up and serve.