Twice Cooked Pork Belly with Ginger Honey Sauce

Prep Time: 15 mins
Cook Time: 2 hours 30 mins
Serves : 4-6
Twice Cooked Pork Belly with Ginger Honey Sauce

Ingredients

  • 1.2 – 1.5 kg pork belly rind off
  • 1 cup soy sauce
  • 2 cups chicken stock
  • 1 cup Chinese rice wine
  • 2 cinnamon sticks
  • 1 teaspoon five spice powder
  • 5 cm ginger, peeled and chopped
  • Oil for shallow frying
  • 1 cup honey
  • 100g glace ginger, finely chopped

To serve:

  • Steamed rice
  • Shredded red capsicum
  • Fried shallots

Instructions

  1. Pre-heat oven to 160°C.
  2. Combine soy sauce, chicken stock, rice wine, cinnamon sticks, five spice and ginger in a small saucepan and bring to the boil.
  3. Place the pork belly fat side up into a shallow baking dish and pour over the liquid and spices. Cover with foil.
  4. Bake in the pre-heated oven at 160°C for 1 ½ hours. Remove and cool overnight in the pan. Weight the pork down with a plate and two cans of soup or beans.
  5. Remove the pork from the pan and cut pork belly into 5 cm squares.
  6. Heat the honey and ginger in a small saucepan over a low heat.
  7. Heat oil in a deep sided frying pan or wok over a medium heat until it reaches 180°C. Fry the squares of pork until golden brown, remove and drain on absorbent paper and place in a large bowl.
  8. Pour warm honey sauce over the pork belly and toss to coat.
  9. Garnish with red capsicum and fried shallots serve hot with steamed rice.

Notes: this dish can be prepared well ahead of time up to 3 days