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Soy Glazed Pork Belly by Jack Pearce

Ingredients: (serves 2)

400g pork belly 
1 onion 
3cm ginger 
3 cloves garlic 
Juice of 1 orange 
1L water 250ml water 
1 1/2 tbsp brown sugar 
3 tbsp dark soy sauce 
2 tbsp rice vinegar 
4 bulbs of choi sum 
1/2 cup rice
2 tsp XO sauce
1 red chilli 
1 tbsp coriander 
1 tsp sesame oil



Cut the pork belly into cubes, place into a large saucepan and cover with the 1L of water. Slice the onion in half, roughly chop up the ginger and crush the cloves of garlic and place them in the pan with the pork belly. Bring to a boil then reduce to a simmer for 4 minutes. 


Remove the pork belly from the pain and discharge the water and the aromats, clean the plan and place back on the heat with the sesame oil. When the pan is hot add the pork belly and colour all over. 


Once coloured all over, add the sugar and reduce the heat. Coat the sugar over the pork belly then add the soy sauce, rice wine vinegar and orange juice. Bring to a simmer and let it reduce down to a glaze consistency. Add 250ml of water and let the pork belly simmer for 40 minutes. 


Whilst the pork belly is simmering away, soak the rice for 30 minutes, once soaked place in the pan with 1 cup of water and a pinch of salt. Boil until the rice is tender. Cook the rice 5 minutes before you think the pork belly is done. 


If the pork belly pan goes dry add a splash of water, keep stirring the pork belly every couple of minutes. After 40 minutes the pork belly should be beautifully glazed. Place a lid on the pan to keep warm.


Bring a pan of salted water to the boil and add the choi sum and cook for 2 minutes until tender, strain through a colander. To plate up place the rice in the bowl with the soy glazed pork on top and the choi sum to the side. Add 1 tsp of XO sauce on top of the rice along with thinly sliced chilli and coriander.