Sticky pork belly
I’m going to warn you now – this stuff is dangerous! One forkful and you’re done for. Forget the thigh gap and the banishing of your love handles – those babies are staying put for the time being…
Words don’t quite do justice to how darn yummy and moreish this is, testimony to the fact that the whole plate was inhaled in around 2 minutes flat. This is the kind of food that made me guiltily sign up for a gym membership this week. But you know what, it’s worth it. I may need to get all red-faced and toil away on the treadmill for a bit to enjoy this sticky pork belly, but that’s just fine by me.
500g pork belly, cut into 1 inch cubes
2 tbsp vegetable oil
1 tbsp sugar
3 tbsp rice wine vinegar
2 tbsp dark soy sauce
2 cups water
Steamed white rice, to serve
Sliced spring onions, to serve
This takes around an hour to make but is so incredibly simple you wouldn’t believe. First take a largish wok or pot, fill roughly half way with water and bring to a boil. Once the water reaches a boil, drop in the cubed pork belly and blanch for 3-4 minutes until the pork changes colour to a peely wally kind of pink/beige colour. At this stage it’ll look horribly unappetising but don’t worry, very soon, good things are going to start happening.
After 3-4 minutes of blanching, use a slotted spoon to remove the pork to a plate. Discard the water and give your wok/pot a quick rinse. Return the pot to the heat and heat the vegetable oil, adding in the pork and stirring well to coat. Now stir in the sugar, rice wine vinegar, soy sauce and 2 cups of water. Mix everything well, put on a tight-fitting lid and turn the heat down to medium. Simmer away for 1 hour, giving a little stir every 10 minutes or so to prevent sticking, until the pork is tender and caramelised. If at any point, the mixture looks a little dry and is in danger of burning, add in a tiny spot of extra water.
Serve over steamed white rice with a sprinkling of sliced spring onions.