Twice Cooked Soy Pork Belly with Chinese Slaw
What You Will Need
Ingredients
- For Pork
- 1.25kg Pork belly
- 1L Water
- 20g Fresh coriander, leaves picked
- Sesame seeds, toasted, to serve
- 1 pc Fresh chillies, finely sliced
- For Slaw Salad
- 400g Green Cabbage, thinly sliced
- 200g Cucumber, deseeded, thinly sliced diagonally
- 4 stalks Spring onions, thinly sliced diagonally
Sauce Mix
- 330ml Lee Kum Kee Premium Soy Sauce
- 250ml Lee Kum Kee Premium Dark Soy Sauce
- 300g White sugar
- 250ml Shaoxing wine
- 30g Thick slices ginger, skin on
- 5 pcs Bay leaves
- 4 pcs Star anise
- 2 pcs Cinnamon sticks
Dressing
- For Slaw Salad
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp Lee Kum Kee Minced Garlic
- 2 tbsp Rice wine vinegar / Apple vinegar
- 1 tbsp Oil
- 1 tbsp Honey
- ¼ tsp Salt
Made with
Lee Kum Kee products
How to make it
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https://www.youtube.com/watch?v=mMZALM03LPo
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Starting from the thick end, roll the pork belly into a tight roll. Use unwaxed kitchen string to tie it crossways at 2cm intervals. Combine the sauce mix in a large saucepan. Add pork and bring to the boil over medium-high heat. Reduce to low heat and cook, partially covered for 2½ hours or until tender.
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Cool in the fridge for 45 mins, then remove from liquid and pat dry, cover and return to fridge for 30 mins. Remove the fats from the top of the liquid and discard. Lightly boil in a saucepan over medium heat for 20 mins to reduce and thicken the sauce slightly.
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For the slaw, combine dressing well in a jug. Place the vegetables in a large bowl. Add the dressing and toss.
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Cut the pork into 2cm thick pieces. Preheat a barbecue or chargrill pan on high heat. Grill the pork for 2 mins each side or until crispy and charred.
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Place the slaw on a platter and top with pork pieces and sprinkle with chilli, sesame seeds and extra coriander leaves. Then drizzle with the reduced sauce.