2 tbsp vegetable oil
1kg boneless pork belly or rashers, cut into 3cm cubes
3cm piece ginger, finely chopped
2 cloves garlic, finely chopped
6 shallots, finely chopped
2 tbsp Chinese cooking wine or dry sherry
2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tbsp fish sauce
¼ cup brown sugar
1 tsp Jacoub’s Chinese Five Spice
Water to cover the pork belly
1. Heat oil in a heavy based pot over medium-high heat. Add pork stirring from time to time, and cook for 5-6 minutes until nicely browned. Add ginger, garlic, shallots and Jacoub’s Chinese Five Spice and cook for 2 minutes until fragrant.
2.Add remaining ingredients and just enough water to cover the pork belly. Stir well. Cover pot and reduce heat to low then allow pork to braise slowly for approximately 2 hours, or until pork is tender and the liquid has reduced by two-thirds.
3.Garnish with spring onions and serve immediately with steamed rice.
Always allow your meat to rest before serving as this provides a juicier, more succulent mouthful.