Black Vinegar Braised Pork Belly

Ingredients

• 1 - 1.5kg Pork belly
• 2 Tbls neutral oil
• 4 Tbls honey
• 3 Garlic cloves crushed
• 3 Tbls Grated ginger
• 4 Tbls Shaoxing cooking wine
• 4 Tbls Light soy sauce
• 2 Tbls Dark soy sauce
• 150 ml Black Vinegar
• 2 Tbls Sesame Oil
• 1 Spring onion Sliced thin
• 2 Tbls Sesame seeds
• 1 Bunch of asparagus sliced in half lengthways. (see note)

Method

1. Heat your oven to 190C (180C Fan forced)
2. Heat your baking dish on the stove top, add the oil and seal all sides of the pork belly. Once its golden brown turn off the stove.
3. In a bowl or jug mix the Honey, Ginger, Garlic, Black vinegar, Shaoxing wine, light and dark soy and sesame oil
4. With the skin side down pour the sauce mixture over the pork belly. Turn the belly skin side up and cover with foil.
5. Place the belly into the oven for 1 hour. Check for tenderness with a fork, if there's still some resistance place it back into the oven for another 30 minutes. (see notes)
6. When the pork belly is almost ready bring a pot of water to the boil and steam your asparagus.
7. Remove the pork belly from the oven and cut into 4 pieces. (see note).
8. Place some asparagus on the plates and top with a piece of pork belly.
9. Drizzle some of the braising sauce over the top and garnish with sesame seeds and sliced spring onions.
10. NOTES:
11. Cooking time will depend on the thickness of your pork belly.
12. You can serve this with any type of greens or other vegetables or salad, rice etc.
13. You can cut your pork belly into smaller pieces or strips.

Product used in recipe

• Lee Kum Kee - Premium Dark Soy Sauce