THE SIGNATURE ASIAN BELLY-SCORCH

(Our Play on Sticky Glazed Pork Belly)

THE SIGNATURE ASIAN BELLY-SCORCH

Ingredients: 600g Pork belly (cut into 2cm cubes), 3 tbsp Soy sauce, 2 tbsp Brown sugar, 1 tbsp Rice vinegar, 1 Star anise, 1 tsp Five-spice powder, 2 cloves Garlic (minced)...

Ingredients

  • 600g Pork belly (cut into 2cm cubes)
  • 3 tbsp Soy sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Rice vinegar
  • 1 Star anise
  • 1 tsp Five-spice powder
  • 2 cloves Garlic (minced)

Cooking Method

  1. The Scorch Fry pork cubes in a heavy pan on medium heat for 15 minutes to render the fat until golden brown.
  2. The Architect Add garlic and star anise to the rendered fat; sauté until fragrant.
  3. The Bloom Add the glaze ingredients and five-spice with a 40ml splash of water; boil until it form a thick black lacquer.
  4. The Marriage Toss the pork in the sauce until every piece is sticky and mahogany.
  5. The Final Flourish Finish with fresh orange zest and a hit of raw chili.

Cuisine: Asian

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