serves
4
prep
10 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
50
minutes
difficulty
Easy
level
Stream free On Demand
Sour
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g boneless pork belly, skin removed
- 2 spring onions, cut into 5 cm pieces
- 2 garlic cloves, bruised
- 2 cm piece ginger, bruised
- sea salt flakes, to taste
Dressing
- 1 tbsp red chilli oil, or to taste
- 1 tbsp black vinegar
- 1 pinch of sugar
- 1 tsp sesame oil
- 3 garlic cloves, finely minced
- 1 tsp grated ginger
- 1 coriander plant (everything attached to one root), finely shredded
- 2 spring onions, finely minced
Resting time: 1 hour
Instructions
- Place the pork belly, spring onion, garlic and ginger in a saucepan. Add a good pinch of salt and pour in enough water to cover well. Bring to a simmer over high heat, then reduce the heat to low and simmer for 40 minutes or until tender. Remove from the heat and allow to cool. Thinly slice the pork and arrange on a serving plate.
- For the dressing, combine all the ingredients together, then pour over the pork.
Photography by Adam Liaw.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Sour
