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Braised Pork Belly
Braised Pork belly with Black Vinegar and Asian Slaw
A delicious Slow cooked Pork recipe that will be loved by everyone
Braised Pork Belly
Braised Pork belly with Black Vinegar and Asian Slaw
A delicious Slow cooked Pork recipe that will be loved by everyone
Servings
2
Servings
2
Ingredients
  • 500gm Pork belly (skin removed -optionaland cut into 3cm -2in pieces)
  • 1/2teaspoon sea salt
  • 40gm caster sugar2 Tablespoons
  • 60ml Shoaxshing Chinese cooking wine or medium sherry
  • 20ml light soy1 tablespoon
  • 40ml dark soyor if you can only get salty soy like Kikoman use 2 Tablespoons total
  • 20ml Sesame oil1 tablespoon
To Finish the braise
  • 70gm brown sugar1/3 cup
  • 125ml Asian black vinegar (Chiakiang is best8 Tablespoons)
  • 2cloves of crushed garlic
  • 30gm grated ginger2 tablespoons
  • 10gm sesame seeds to serve
Salad
  • 1/4whole Chinese cabbagefinely shaved
  • 6in snow peas julienned or cutstrips
  • 1cup corianderpicked
  • 1cup mint leavespicked
  • 1cup green shallots sliced finely
  • 80ml lemon Juice1/3 Aust cup
  • 40gm sugar2 tablespoons
  • 20ml Sesame oil1 tablespoon
  • 60ml light soy sauce3 Tablespoons
  • 1teaspoon grated ginger
  • 1whole chillisliced or to taste
Instructions
  1. Combine all of the ingredients for the marinade and toss the pork in this. Put into a container and refrigerate overnight or as long as you have.
  2. When ready to cook . Drain the pork and keep the marinade for cooking.
  3. Heat a fry pan or wok add a little bit of oil and fry the pork on high till golden and coloured. Work in batches and drain each batch on absorbent paper as you go
  4. Put all of the fried pork into a heavy based saucepan and add the sugar, ginger, garlic , marinade, vinegar and enough water to just cover.
  5. Cook on low until the pork is tender ( around an hour)
  6. The liquid can be reduced further, if there is a lot. Skim the top for fat and add more vinegar or sugar as needed. Ideally the remaining sauce should be reduced by just over 1/2.This can be refrigerated and some of the fat removed before reheating if you like.
  7. Toss all of the vegetables for the salad together, and dress just before serving
  8. Mix the sugar, lemon soy sesame oil and ginger and toss through the coleslaw. Season with salt
  9. Serve the pork with rice and salad
Recipe Notes

You can also keep the Pork belly whole instead of cutting into pieces. Brown in the same way then lay in a flat dish with the marinade and covered when cooking on the stove top or put it into the oven at 200 C for an hour
Most Pork belly pieces are 1 kg or larger so doubling the recipe for 1 – 2 kg is more than enough.

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