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Ginger-braised pork belly with pak choy & pickled carrots
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Prep Time:
30 minutes
Cook Time:
300 minutes
Total Time:
330 minutes
Savor Curtis Stone's Asian-inspired pork belly roast for a flavorful twist on a classic dish.
Ingredients:
  • 1 kg Pork belly roast
  • 100g fresh ginger, peeled and sliced
  • 10 cloves garlic, bruised and peeled
  • 10g fresh thyme sprigs
  • 20.00 ml black peppercorns
  • 1l salt-reduced chicken stock
  • 5.30 gm soy sauce
  • 9.20 gm olive oil
  • 1 bunch pak choy or baby bok choy, base trimmed, leaves separated
  • 62.50 ml shelled roasted unsalted peanuts, coarsely chopped
  • 165.00 ml loosely packed fresh coriander leaves
  • 2 medium carrots, peeled and cut into matchstick-size strips
  • 125.00 ml rice wine vinegar
  • 125.00 gm water
  • 18.00 gm sugar
  • 4.80 gm salt
Instructions:
  • Heat your oven to 150°C or 130°C fan-forced.
  • Arrange the pork with the fat side up in a 33cm x 22cm x 5cm baking dish or roasting pan. Add ginger, garlic, thyme, and peppercorns, then pour in the stock. Cover the dish tightly with foil and braise in the oven for 3 1/2 hours until the pork is tender. Let it rest for 30 minutes. Remove the pork from the liquid and place it on a carving board to cool for another 30 minutes.
  • Pour the braising liquid into a small saucepan, removing any fat that rises to the top. You should have about 3 cups of liquid. Bring it to a boil over medium-high heat, then simmer on medium-low heat for 25 mins until reduced by half. Stir in sugar and soy sauce, simmer for an additional 10 mins until it reduces to 3/4 cup. Set aside.
  • To prepare the pickled carrots, place sliced carrots in a heatproof container. In a small saucepan, simmer vinegar, water, sugar, and salt. Pour the mixture over the carrots and chill in the fridge for 1 hour until cooled. Keep at room temperature until ready to use.
  • Cut the pork into 4 equal pieces and place them fat-side down in a large non-stick frying pan. Cook over medium heat for about 20 minutes until the pork is crisp and brown on all sides, using the released fat to sear it. Serve.
  • While the pork crisps, heat a large frying pan over medium-high heat for 1 1/2 minutes. Add oil, then toss in the pak choy and cook for 3 minutes until the leaves wilt slightly.
  • Place pork on a platter and pak choy leaves in a bowl. Use tongs to transfer carrots from pickling liquid to a separate bowl. Drizzle sauce over pork, letting it form a delicious glaze. Top with peanuts and coriander. Serve promptly.

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