Braised Pork belly with Black Vinegar and Asian Slaw

Name: Braised Pork belly with Black Vinegar and Asian Slaw
Yield: 2 serving
Ingredients: 500 gm pork belly; 1/2 teaspoon salt; 40 gm caster sugar; 60 ml Chinese cooking wine; 20 ml light soy sauce; 40 ml soy sauce; 20 ml sesame oil; 70 gm brown sugar; 125 ml black vinegar; 2 cloves garlic; 30 gm ginger; 10 gm sesame seed; 1/4 whole chinese cabbage; 6 in snow peas; 1 cup Coriander; 1 cup mint; 1 cup green shallots; 80 ml lemon juice; 40 gm sugar; 20 ml sesame oil; 60 ml soy sauce; 1 teaspoon ginger; 1 whole chilli

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Servings
2
Course
Main Course
Cuisine
Asian

Braised Pork belly with Black Vinegar and Asian Slaw

Iris Warren

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A delicious Slow cooked Pork recipe that will be loved by everyone

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Ingredients

Servings

500 gm pork belly and cut into 3cm -2in pieces, skin removed optional
1/2 teaspoon salt sea salt
40 gm caster sugar 2 Tablespoons
60 ml Chinese cooking wine Shoaxshing variety, or medium sherry
20 ml light soy sauce 1 tablespoon
40 ml soy sauce or if you can only get salty soy like Kikoman use 2 Tablespoons total, dark
20 ml sesame oil 1 tablespoon

To Finish the braise

70 gm brown sugar 1/3 cup
125 ml black vinegar 8 Tablespoons, Asian, Chiakiang is best
2 cloves garlic crushed
30 gm ginger 2 tablespoons, grated
10 gm sesame seed to serve

Salad

1/4 whole chinese cabbage finely shaved
6 in snow peas julienned or cut into strips
1 cup Coriander picked
1 cup mint picked, leaves
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 soy sauce 3 Tablespoons, light
1 teaspoon ginger grated
1 whole chilli sliced or to taste

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Instructions

Keep Screen Awake

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.