- Serves: 2
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: easy
- 500 ml chicken stock
- 1 tbsp caster sugar
- 1 tbsp mirin
- 3 tbsp soy sauce
- 3 cm ginger, peeled and sliced
- 1 red chilli, seeds removed, sliced
- 2 sticks lemongrass, soft parts sliced into rings
- drizzle vegetable oil
- 300 g pork belly, thinly sliced
- 2 pak choi
- 4 oyster mushrooms, torn into strips
- sesame oil
1. Pour the chicken stock into a pan along with the caster sugar, mirin, rice vinegar and two tablespoons of the soy sauce. Bring to a simmer and add the ginger, chilli, garlic and lemongrass. Simmer for ten minutes, or until aromatic.
2. Heat the vegetable oil in a pan and fry the pork belly slices on both sides for 3-4 minutes on both sides, or until golden-brown. Add the remaining soy sauce and cook for a further 30 seconds.
3. Add the pork to the simmering stock pan and cook for 20 minutes with a lid on, or until the pork is tender and falling apart. Add the mushrooms and pak choi and cook for 1-2 minutes, or until the pak choi has wilted.
4. Ladle the hot pot into deep bowls and garnish with the spring onions and a drizzle of sesame oil.
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