Shopping List
Favourite Recipes
Newsletter
Serves 6-8
adjust servings:
Tick the ingredients you need to add your shopping list.
- Place the pork belly in a pot of boiling water for one minute, then drain. Cut the pork into chunks of around 4cm. Set aside.
- In the bottom of a medium casserole, place the spring onions in a thick, even layer. Arrange the ginger, garlic slices and chilli evenly over the spring onions.
- Add the pork belly pieces, skin-side down.
- Whisk together the rice wine vinegar, light soy sauce, dark soy sauce, sesame oil, Chinese five spice and Siúcra Brown Sugar. Pour over the pork.
- Cover and place the dish over a medium-high heat. Bring to a boil, then immediately reduce the heat to low and simmer for 90 minutes; there is no need to stir.
- Turn the pork belly skin-side up in the dish, cover again and allow to simmer very gently for another 90 minutes.
- Transfer the pork pieces to a plate, tent loosely with foil and set aside. Strain the braising liquid through a sieve into a saucepan. Allow to bubble over a medium-high heat for 8-10 minutes until reduced. Pour into a small dish for dipping. Serve the pork belly with a sprinkle of sesame seeds and toothpicks.
Nutrition Facts
Top Tip: For extra crispy skin, place the pork pieces skin-side up on a lined baking tray and cook under a hot grill for 2-3 minutes before resting.
Popular in Canapés
Smoked salmon & herby cream cheese bites by EUROSPAR
