Sticky soy-maple pork belly
serves
4
Sweet, sticky... seconds please!
Ingredients (18)
- 1.5kg boneless pork belly
- 1 tbs sunflower oil
- 2 garlic cloves, very finely chopped
- 4cm piece (20g) ginger, very finely chopped
- ⅔ cup (220g) maple syrup
- ⅓ cup (80ml) light soy sauce
- ¼ cup (60ml) fish sauce
- 1 cinnamon quill
- 3 star anise
- 1 lime
- Steamed jasmine rice, to serve
Spring onion pickle salad
- 4 baby cucumbers (cukes), seeds removed, thinly sliced
- 4 spring onions, cut into batons
- 2 long red chillies (seeds removed – optional), thinly sliced
- ¼ cup (60ml) rice wine vinegar
- ½ tsp each caster sugar and salt flakes
- 1 small bunch coriander (substitute mint), leaves picked
- 1 small bunch Thai basil, leaves picked
Method
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1.Using a sharp knife, remove the rind from the pork and discard. Cut pork into 3cm pieces, then into large chunks.
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2.Heat oil in a saucepan over medium heat. Add the garlic and ginger, and cook for 1 minute or until fragrant, then add the pork and cook for 2-3 minutes.
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3.Add the maple sauce, soy sauce, fish sauce, cinnamon, star anise, 1½ cups (375ml) water. Bring to a simmer. Use a large slotted spoon to skim off any impurities that rise to the surface.
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4.Reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the pork is tender and the sauce is thick and glossy.
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5.Meanwhile, for the pickle, combine baby cucumber, spring onion, chilli, vinegar, sugar and salt in a bowl. Set aside.
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6.Remove pork belly mixture from the heat.
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7.Drain the pickle and combine with the coriander and Thai basil.
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8.Divide rice and pork belly among bowls and top with some of the sticky sauce. Top with pickled salad.
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