I‘m not a salad kind of girl but I love a good rainbow bowl.
Sweet soy ginger braised pork belly on rice with a perfectly gooey free range egg, sauerkraut, cucumber, carrot, capsicum, spring onion and a dollop of my favourite mayo. Garlic furikake and wild Korengo seaweed for texture and flavour. I could eat this breakfast, lunch or dinner.
This pork belly braise uses black vinegar. Also known as Chinkiang Vinegar, this can be found at Asian grocers. Delicious for dipping steamed or fried dumplings into. You can use balsamic vinegar as a substitute.
Sweet soy ginger braised pork belly
Makes 4 portions
- 500 grams ( 1 lb) pork belly, cut into large cubes
- 2 tablespoons brown sugar
- 3 slices ginger
- 3 cloves garlic, smashed
- 2 star anise
- 2 bay leaves
- 1/2 teaspoon five spice powder
- 1/2 teaspoon chilli flakes
- 2 tablespoons black vinegar
- 2 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 2 cups hot water
- Heat a non-stick frying pan and add pork belly. Fry on medium heat for 5 minutes turning regularly until seared.
- Add sugar, ginger, star anise, bay leaves, five spice and chilli flakes, stirring to combine and heating until fragrant.
- Add light and dark soy sauce. Stir to combine.
- Transfer all the ingredients into a dutch oven or lidded saucepan.
- Add hot water, cover and simmer low low heat for 1 hour. Remove lid and turn up heat for 5 minutes to thicken sauce.