- Serves: 3-4
- Cook Time:
- Prep Time: 20 minutes
- Effort: easy
For the pork
- 1 kg lean pork belly, skinned, boned, and excess fat removed
- 500 ml soy sauce
- 250 ml mirin
- 1 litres water
- 250 ml fish sauce
- 50 g sugar
- 50 g ginger
- 2 tbsp bonito flakes, available from oriental food stores
- 1 red chilli, roughly chopped
For the vegetables
- 4 medium sized carrots, thinly sliced
- 1 Chinese cabbage, ripped into 2 cm pieces
- 1/2 tsp butter
- 150 g enoki mushrooms
For the spring greens garnish
- handfuls spring greens
- vegetable oil, for deep-frying
1. Preheat the oven to 140C/gas 1. Cut the pork into 10cm square pieces. Heat a large frying pan over a high heat, add the oil and quickly fry the pork until lightly coloured on both sides.
2. Transfer the meat to a large ovenproof dish. Pour over the soy sauce, mirin, water and fish sauce. Stir in the sugar, ginger, dried fish flakes and red chilli. Cover with a lid, and cook in the oven for 4-5 hours, or until the meat is tender.
3. Remove the pork from the pan. Strain the cooking liquor through a fine sieve into a saucepan and bring to a boil. Skim off any excess fat and cook down until it has reduced by half.
4. Heat a heavy frying pan or griddle over a moderate heat, and sear the pork, fat side down, until crisp.
5. While the pork is cooking, make the spring green garnish. Finely shred the leaves and deep-fry in hot oil until crisp and golden. This will only take a few seconds. Drain on absorbent paper.
6. Drop the carrots into boiling water and cook for 2-3 minutes. They should still be quite crisp.
7. Heat the butter in a small pan and quickly stir-fry the cabbage leaf pieces and enoki mushrooms for about 30 seconds - until the cabbage begins to wilt.
8. To serve, arrange the pork pieces over the carrots, cabbage and mushrooms. Ladle over the cooking liquor, and scatter with the crisp-fried spring greens before bringing to the table.
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