Impress your guests with this sticky Asian-inspired braised pork.
- Starting from the thick end, roll up the pork belly firmly into a tight roll. Use unwaxed white kitchen string to tie the pork crossways at 2cm intervals.
- Combine braising liquid ingredients in a large saucepan. Add pork. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, for 2 hours 30 minutes or until tender. Set aside to cool. Transfer pork to a plate. Pat dry. Cover and place in fridge overnight to chill. Strain braising stock into a bowl. Cover and place in fridge.
- Skim the fat from the reserved braising stock and discard. Transfer stock to a saucepan and cook over medium heat for 20 minutes to reduce and thicken slightly.
- Thickly slice the pork. Preheat a barbecue or chargrill pan on high. Cook pork for 2 minutes each side or until crisp and lightly charred.
- Place the cabbage on a platter and top with the chargrilled pork. Sprinkle with the sliced chilli and coriander leaves.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set