Mouth watering pork belly and a stir fry veg.
- 1 kg belly pork, free of skin and bones
- 20 g pork stock cubes, (2 x 10g)
For the glaze
- 150 ml dark soy sauce
- 2 tbsp brown miso paste
- 200 ml Mirin
- 4 tbsp tomato ketchup
- 2 tbsp soft light brown sugar
- 150 ml passata
- 2 tbsp sherry vinegar
- 1 tbsp toasted sesame oil
- 2 tsp smoked paprika
- 100 ml cooking stock, roughly
For the stir fry
- 75 g toasted sesame seeds
- 4 tbsp any oil
- 150 g mangetout
- 150 g fine green beans, cut into 2cm sticks and blanched
- 150 g frozen peas
- 150 g frozen baby broad beans
- 4 pak choy
- 100 g baby spinach, 2 bags
- Chinese leave, optional
- Place the pork into a deep saucepan and cover with cold water and add the stock cubes.
- Bring to the boil, then reduce to a really gently simmer until a blunt knife pierces easily, about 1 hour 15 minutes.
- Once cooked, carefully remove and place on a baking tray and chill well, best overnight.
- When ready to eat, place all the ingredients for the sauce into a large wok or saute pan and bring to a boil.
- Turn down the heat and gently simmer for 2-3 minutes.
- Remove the pork from the fridge and cut it into 2cm pieces, add it to the glaze, coat well in the sauce and simmer for a further 8-10 minutes until the pork is warmed through and the glaze nicely coating the pork. Keep warm.
For the stir fry
- Heat the oil in a large wok, add the mange tout and cook for 1 minute.
- Add the beans, peas and broad beans and cook for 2 minutes to defrost.
- Add the pakchoy, spinach and leaves if using and warm through until wilted.
- Season with a little salt and pepper.
- Stir the toasted seeds through the pork and serve with the stir fry.
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