Personal

Car Stuff

Extras

Crisp Slow Cooked Pork Belly with Chilli, Soy and Mirin

By Richard Phillips, Serves 4

1 lean pork belly (skinned, Boned, and excess fat removed)
250ml soya sauce
250ml Mirin
250ml fish sauce
100g sugar
50g ginger
2 tbsp dried oriental fish flakes
1 chilli roughly chopped
1.5 litre water
2 small pak choi (root removed and blanched in water)
4 med sized carrots (peeled, cut on the angle and cooked in salted water)
150g mixed oriental mushrooms
garnish: spring greens

1. Cut the pork into 6" square pieces. Seal in a hot pan, once coloured on both sides, place into a large oven proof pan. Pour over all the remaining cooking liquor ingredients, cover with a lid, place into the oven for 4-5 hours at 140C until tender but not falling apart.

2. Remove the pork from the pan, pass the cooking liquor through a fine sieve, place back onto the heat, skim of the excess fat, reduce by third.

3. Put the pork skin side down into a hot pan to crisp the skin, place in a large bowl on top of the pak choi, the carrots and sautéed enoki mushrooms around. Finish by pouring the cooking liquor over the top, garnish with some deep fried spring greens.