Based on the classic ‘red-cooked pork’, this version is just a little more special. Chinese black vinegar breaks up the richness and isn’t as sour as other vinegars: it’s more of a malted, sweet taste. It’s perfect for slow-braising pork belly. Although it seems like a large amount of meat, it shrinks quite a bit while cooking. Eat it with steamed rice and pickled red chillies and take your pork love to new heights.
Cut the pork into 5 cm (2 inch) pieces and put it in a bowl.
Add 1 tablespoon each of the soy sauce and shaoxing rice wine, toss to combine, then cover and refrigerate for 1 hour or overnight if time permits.
Heat half of the vegetable oil in a heavy-based saucepan over high heat. Cook the pork, in batches until brown on both sides, then remove from the pan and set aside. Add the remaining oil and cook the garlic, ginger and chilli flakes for 1-2 minutes or until golden. Add the vinegar, sugar, stock and the remaining soy sauce and rice wine and bring to the boil. Return the pork to the pan, reduce the heat to low, then cover and simmer for 1/-2 hours until the meat is tender. During the final half hour, remove the lid to allow the liquid to reduce.
Meanwhile, to make the pickled chillies, put the sliced chilli and rice wine vinegar in a small bowl and stand for 1 hour.
Serve the pork scattered with toasted sesame seeds and spring onion, accompanied by steamed rice and Smacked Cucumber Pickles.
© 2015 All rights reserved. Published by Murdoch Books.