- 8 garlic cloves
- 20g ginger, thinly sliced
- 1/2 cup (125ml) char sui sauce (see notes)
- 1/3 cup (80ml) honey
- 2 tablespoons soy sauce
- 1kg pork belly, bone in and skin on
- 1/4 cup (60ml) Massel chicken style liquid stock
- 1 tablespoon soy sauce, extra
- 1 tablespoon shaoxing wine
- 1/2 teaspoon caster sugar
- 1 tablespoon peanut oil
- 2 bunches gai lan, washed, cut in half
- 100g shiitake mushrooms (see notes)
- Steamed white rice, to serve
- Step 1Use the side of a large knife to crush garlic cloves and ginger to release their flavour. Set aside 6 garlic cloves and ginger and finely chop remaining cloves. Combine chopped garlic, char sui sauce, honey and soy sauce in a small bowl. Place pork belly in a shallow dish and brush with marinade, ensuring pork is covered. Cover and place in the fridge overnight, turning occasionally, to marinate.
- Step 2Preheat oven to 160°C. Remove pork from marinade and bring to room temperature. Reserve excess marinade. Place pork on a small, oiled wire rack, and place rack in a roasting pan. Add 1-2 cups water to pan. (Add more if it evaporates. This will keep pork moist and prevent pan from burning.) Roast pork for 2 hours, turning occasionally and brushing with excess marinade.
- Step 3Meanwhile, combine stock, extra soy sauce, shaoxing and sugar in a jug. Heat oil in a wok over medium heat. Add reserved garlic and ginger and stir-fry for 1-2 minutes or until golden. Remove garlic and ginger and set aside. Increase heat to high. Add gai lan stalks and mushrooms and stir for 1-2 minutes. Add the leaves and stir for 10 seconds. Add reserved garlic and ginger and stock mixture and cook for 10 seconds or until leaves wilt, but stalks are crisp. Remove from heat.
- Step 4Slice pork into pieces by cutting in between each rib. Serve with gai lan and steamed rice.
You will need to start this recipe one day in advance. Char sui sauce is a traditional Chinese marinade available from Asian grocers. Dried shiitake are a convenient alternative to the fresh variety. Simply soak in water before use.
- Author: Lisa Featherby
- Image credit: Steve Brown
- Publication: Notebook: