Chinese Pork Belly & Rice
Ingredients
- 500 g pork belly - 50% meat to fat (diced)
- 1 L water
- 250 ml water
- 25 g fresh ginger (sliced thin)
- ½ bulb fresh garlic (sliced thin)
- 2 spring onions (diced)
- 2 tbsp sesame oil
- 4 tbsp brown sugar
- 6 tbsp soy sauce
- 3 tbsp rice wine vinegar
Method
- Bring water to the boil and add pork until lightly browned all over.
- Heat a stainless steel pan to medium heat and add the sesame oil and pork.
- Once the pork is starting to brown and the fat is starting to stick, add onions, ginger and garlic.
- Add brown sugar 1 minute afterwards.
- Stir until the onions are soft, the pork is starting to caramelise but before the garlic starts to brown.
- Add soy sauce and rice wine vinegar and let simmer until mixture starts to thicken
- Turn the heat down to low and stir in 250ml water.
- Allow to simmer for 45 minutes on low heat with a lid on, and until the fat is fully rendered.
- At 40 minutes, cook rice to your choosing.
- Remove lid and cook on medium heat for 10 mins
- Garnish with both fresh green shallots and fried shallots and serve.