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1 tbs vegetable oil

700g pork belly, bone removed, cut into 3cm cubes

4 cups (1 Litre) beef stock

1 red chilli, halved

5 garlic cloves, peeled and bruised

10cm (50g) ginger, peeled and thinly sliced

2 long green shallots, roughly chopped

1 tbs Chinese five-spice

¼ cup light soy sauce

1 tbs oyster sauce

½ cup Shaoxing wine (Chinese cooking wine)

2 tbs caster sugar

Barbecue sauce

1/3 cup (100g) Korean chili bean paste

2 tbs runny honey

2cm (10g) ginger peeled and finely grated

2 tbs light soy sauce

1 tbs vegetable oil

Heat oil in a large saucepan over medium-high heat. Drizzle a little oil into the pan and sear the pork belly on all sides for 6-7 minutes until browned. Add the stock, chili, garlic, ginger, shallot, five-spice, soy sauce, oyster sauce, wine and sugar and bring to the boil. Reduce heat to medium-low, cover with a lid and simmer for 1 hour.

Remove lid and simmer for a further 45 minutes until stock has completely reduced and is sticking to the meat, and the fat is starting to separate.

Meanwhile to make the barbecue sauce, stir together all the ingredients in a bowl.

Remove the pork from the heat. Transfer to the bowl with the barbecue sauce and stir to thoroughly coat.

Put back on medium-high heat to finish off.