Braised Pork belly with Black Vinegar and Asian Slaw
A delicious Slow cooked Pork recipe that will be loved by everyone
Ingredients
- 500 gm Pork belly (skin removed -optional and cut into 3cm -2in pieces)
- 1/2 teaspoon sea salt
- 40 gm caster sugar 2 Tablespoons
- 60 ml Shoaxshing Chinese cooking wine or medium sherry
- 20 ml light soy 1 tablespoon
- 40 ml dark soy or if you can only get salty soy like Kikoman use 2 Tablespoons total
- 20 ml Sesame oil 1 tablespoon
To Finish the braise
- 70 gm brown sugar 1/3 cup
- 125 ml Asian black vinegar (Chiakiang is best 8 Tablespoons)
- 2 cloves of crushed garlic
- 30 gm grated ginger 2 tablespoons
- 10 gm sesame seeds to serve
Salad
- 1/4 whole Chinese cabbage finely shaved
- 6 in snow peas julienned or cutstrips
- 1 cup coriander picked
- 1 cup mint leaves picked
- 1 cup green shallots sliced finely
- 80 ml lemon Juice 1/3 Aust cup
- 40 gm sugar 2 tablespoons
- 20 ml Sesame oil 1 tablespoon
- 60 ml light soy sauce 3 Tablespoons
- 1 teaspoon grated ginger
- 1 whole chilli sliced or to taste
Instructions
- 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.
- When ready to cook . Drain the pork and keep the marinade for cooking.
- 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
- 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.
- Cook on low until the pork is tender ( around an hour)
- 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.
- Toss all of the vegetables for the salad together, and dress just before serving
- Mix the sugar, lemon soy sesame oil and ginger and toss through the coleslaw. Season with salt
- Serve the pork with rice and salad
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.
Most Pork belly pieces are 1 kg or larger so doubling the recipe for 1 - 2 kg is more than enough.