Rich, thick slow cooked pork belly served with rice and pickled salad is one to add to your slow winter cooking dinner recipe collection.
Slow Braised Pork Belly
Ingredients
1kg pork belly, skin removed
4cm piece ginger, sliced
3 garlic cloves, bruised
1 large brown onion, peeled and cut into wedges
250ml Kikkoman Japanese Barbecue Sauce
100ml sake
500ml vegetable stock
2tbls Kikkoman Soy Sauce
Method
Cut pork belly into 4cm x 6cm strips. Heat a large fry pan and brown the strips on all sides. Place in a large heavy based casserole dish. Add remaining pork ingredients and combine
Bring to a boil and then lower heat to a simmer. Cover with a lid or foil and cook for 2 1/2 - 3 hours or until pork is very tender
When pork has cooked, and sauce has thickened, remove from heat and stir in the spring onions and let the residual heat soften them
To serve, place pork in a serving bowl and drizzle with the remaining sauce. Serve with the pickled salad and a bowl of steamed rice
Quick Pickled Salad
Ingredients
1cup rice vinegar
1/2cup sugar
1cup water
3 red radishes cut into small wedges
1 large carrot, peeled and cut into matchsticks
1/2 daikon, peeled and cut into matchsticks
1 small Granny Smith apple, cut into matchsticks
1 small red onion, thinly sliced
4 spring onions cut into 4cm lengths to finish sauce
Steamed rice to serve
Method
Make the pickled salad by placing the sugar, vinegar and water in a small saucepan. Bring to a boil to dissolve the sugar
Place all of the remaining ingredients in a small bowl and pour over the hot vinegar mix. Combine and cover with plastic wrap. Set aside to cool and then place in refrigerator until ready for use