900g pork belly
3 bunches spring onions, halved
1 x 5cm piece of ginger, peeled and sliced
3 garlic cloves, peeled and sliced
1 chilli, finely chopped
500ml rice wine vinegar
160ml light soy sauce
2½ tbsp dark soy sauce
1tsp sesame oil
2 tsp Chinese five spice
120g Siúcra Dark Brown Sugar
1tbsp sesame seeds
- 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.
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.