Hong Ma is a Filipino Chinese dish of pork belly braised on a sweet soy sauce mixture with shiitake mushrooms and Asian aromatics
- 1 kg whole slab boneless pork belly
- 1 whole garlic, crushed
- 1 inch ginger, grated
- 1/3 cup soy sauce
- 1/4 cup Chinese cooking wine
- 2 tbsp sesame oil
- ½ tsp salt
- ½ tsp ground white pepper
- In a heavy-duty zip lock bag mix all marinade ingredients together, place pork, press to remove the air then seal. Let it marinate overnight.
- Remove pork from zip lock, drain thoroughly, wipe it with paper towel to fully dry, set it aside. Reserve the marinating liquid.
- In a wok heat peanut oil in very high heat, once it start to smoke place the pork belly skin side down then sear until golden brown. Remove pork belly from wok then set it aside.
- Using the same wok, lower the heat add more oil if needed then sauté garlic, shallots and mushrooms until it caramelises.
- Place the pork belly back in, skin side up. Pour the reserved marinade and water. Add in the star anise and brown sugar, bring to a boil then cover wok. Simmer in very low heat for 1 1/2 to 2 hours or until pork is very tender. Check liquid levels once in a while making sure it does not dry out, add water if needed.
- Remove pork from the wok, let it cool down then slice into 1 cm thick pieces.
- Strain the braising liquid into a saucepan, separate the mushrooms, add this to the saucepan then simmer in low heat, add diluted cornstarch to thicken sauce.
- Adjust taste with soy sauce and sugar to your liking. Turn heat off.
- Place pork sliced in a plate, pour sauce on top then garnished with spring onions. Serve.