Twice-Cooked Ginger Pork with Vinegar & Crispy Ginger. This bold and flavoursome Twice-Cooked Ginger Pork with Vinegar & Crispy Ginger is the perfect starter for any dinner party.
Serves 4 as a starter
6 spring onions, cut into 6cm lengths
200g ginger, sliced
1⁄2 cup soy
2 cups cooking sake
1.5kg boneless pork belly, rind on
1⁄4 cup honey
2 tbsp brown sugar
1 tbsp grated ginger
1 garlic clove, crushed
1 tbsp Chinese black vinegar
Vegetable oil, to shallow fry
100g ginger, extra, peeled and thinly sliced using a mandolin
Preheat oven to 200°C (180C° fan forced). Place spring onions, ginger, soy, sake and 2 cups of water into a deep roasting dish. Add the pork belly, rind side down. Cover with foil, cook for 1 hour. Turn the pork, cover with foil again and cook for a further hour, or until tender.
Carefully remove the pork from the dish, reserving 1 cup of cooking liquid. Place on a tray and cover with baking paper. Cover with a second tray and weigh down with some cans. Chill in the fridge for 2 hours, or until the pork is cold and flat.
Place cooking liquid in a small pan with the honey and brown sugar. Bring to the boil over medium heat. Reduce heat to low and cook for 10 minutes, or until sticky. Remove from the heat, add the grated ginger, garlic and vinegar and stir to combine. Set aside to cool.
Pour 6cm oil into a large, deep frying pan. Place over medium-high heat, until the oil reaches 180°C on a sugar thermometer. Add extra sliced ginger and cook for 30 seconds, or until golden and crisp. Remove with a slotted spoon, drain on paper towel.
Remove rind from the pork and cut pork into 4cm pieces. Fry the pork pieces in batches, turning occasionally, for 3 minutes or until deeply golden. Drain on paper towel, then toss in the sauce. To serve, place pork pieces on plates, top with fried ginger and salt.
You can use mirin if you don’t want to use sake. The pork can be also braised a few days in advance and refrigerated until needed.