I absolutely love this pork. It is easy to make and its simple flavours make it go a long way. You can eat it with rice, or slice and serve it in steamed buns. Alternatively, you can chop it smaller and toss into a fried rice, or place cold slices in a sandwich. It also works great as a topping for a bowl of noodles or ramen.
Plus 20 mins to prep
- 1 kg pork belly
- 30 gm fresh ginger
- 3 tbsp sugar
- 1 lt stock or water
- 100 ml soy sauce
- 4 spring onions, roughly cut
- Sriracha to serve
- Cut pork belly along the length into 2 ½-inch wide slices.
- Heat a large frying pan on high heat until super-hot. Lay down pieces of pork belly, skin side down, and sear for a minute or two.
- Once the skin browns, turn pork over and repeat until coloured on all sides.
- Transfer pork to a saucepan. Toss in spring onions and add enough cold water to cover the pork.
- Slowly bring the pork to a simmer and allow it to cook gently for 2 hours, topping up with more water if needed.
- Once pork finishes simmering, turn off the heat, cover the pan and allow it to cool.
- Once completely cool, cut the slices every 2-inch to give you even cubes.
- Peel and slice the ginger, and place it in a saucepan along with the stock, soy sauce and sugar. Stir thoroughly, and then add the pork cubes and place on low heat.
- Slowly bring pork to a boil before turning down heat. Let it simmer for an hour without stirring.
- Transfer half the cooking liquid into a smaller pan and reduce to a thick glaze. Remove pork pieces from the broth and add to the glaze before serving. Serve with a dipping of Sriracha sauce with rice or steamed buns.