Dan Hong, of Sydney restaurant Mr. Wong, shares his recipe for Asian-inspired red braised pork belly with apple salad.
Masterstock:
1 bottle Dark Soy
Half bottle light soy
3L water
Green shallot tops
Large knob ginger
10 star anise
3 cinnamon quills
1kg sugar
1.2kg side pork belly cut into 300g blocks
Salad:
2 granny smith apples (cut into matchsticks)
1 bunch coriander (leaves only)
2 green shallots (cut into fine julienne)
Juice of 1 lemon
Grapeseed Oil
For Masterstock, place all ingredients in a pot and bring to boil…turn down to a simmer for 1 hour
Season Pork Belly liberally with salt and let sit for 2 hours. Place pork belly in masterstock and gently braise on a low simmer for approximately 2 hours or until soft (not meltingly soft, but very tender so we can still cut it into chunks).
When pork is cooked, cut pieces into cubes and place in a bowl. Spoon a few tablespoons of masterstock over pork.
In a bowl place all Salad ingredients and dress with lemon juice and Grapeseed Oil.
Top Pork with the salad. Serve with steamed rice
