Pork Belly with Spicy Verjuice Glaze

Pork Belly is such a crowd pleasing dish, so we wondered what might happen if we added the great flavour enhancer verjuice. The result is a dish that is perfectly balanced, with a flavour and texture that is satisfying without being overly heavy. Try it for yourself.

Ingredients

Serves 3-4
500gm pork belly
1L Chinese masterstock
50g dried shiitake mushrooms
2 cinnamon quill
2 star anise
2 shallots
Pinch of salt
1 Tbsp Sechuan pepper whole
1 knob of ginger
375ml of verjuice
1 tbsp of Sechuan peppercorns ground
½ tsp chilli Flakes
125 gm brown sugar
1 tbsp salt
1 bunch of bok choy separated
½ red capsicum sliced length ways
1 mild chilli, seeds removed, thinly sliced
2 shallots, cleaned and thinly sliced
2 tsp pink peppercorns

Method:

  1. Rinse pork belly under cold running water. Place in 5L stock pot and cover with the masterstock. Add extra water if necessary to ensure pork belly is submerged.
  2. Add in all other ingredients for the broth. Cover and allow to poach on low heat for 2 hours.
  3. Remove from heat. To check whether the pork is cooked you can pierce the centre of the pork piece with a pairing knife. If cooked you will not feel any resistance.
  4. Set aside on a tray and place in refrigerator until cooled. Remove shiitake slices from broth and keep for garnishing.
  5. To make the glaze, place small pot over medium heat and and dry roast your spices. Add verjuice, brown sugar and salt and allow to simmer until reduced to syrupy consistency.
  6. Slice pork width-ways into 1.5cm slices. Heat 2 tablespoons of vegetable oil in a non-stick pan and add pork slices. Sear on both sides and then add the glaze around the pan and allow to bubble, turning pork pieces to ensure each piece is coated.
  7. Clean and wash your bok choy and capsicum and grill in a pan until scorch marks appear on the skin of the capsicum.
  8. Arrange all ingredients on a large dinner plate or platter. Garnish with whole pink peppercorns, ground Sechuan pepper, shiitake slices and julienned shallots.
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