Red Braised Pork Belly with Apple salad

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