This is another really gorgeous and easy-to-make recipe from Irish chef Domini Kemp. It uses gorgeous pork belly from us here in Gahans and would be perfect for the bank holiday weekend – or any weekend!
And the good news: we have a special on our free range pork belly and pork belly ribs for the next two weeks. Our online shop (with delivery on Tuesdays and Fridays) is here.
INGREDIENTS (Serves six)
2 tsp cloves
2 tsp fennel seeds
2tsp black peppercorns
20g star anise (2-3)
2 tsp coriander seeds
1.2kg pork belly
450ml soy sauce or tamari
150ml rice wine vinegar
large knob fresh ginger, peeled and smashed
1 whole head of garlic, peeled and crushed
60g brown sugar/maple syrup
1.5 litres of water
100ml white wine
Salad
1 Chinese cabbage, washed and sliced
4 carrots, peeled and grated or made into fine strips using a peeler
Bunch spring onions, chopped
1tbsp sesame seeds
METHOD
- You will need a saucepan large enough to boil the pork belly joint in with the water.
- The first step is to toast the cloves, fennel seeds, peppercorns and star anise in this saucepan, over a medium heat, before adding the rest of the ingredients and then the pork.
- Bring to a simmer, cover with a lid and cook over a low heat for our hours.
- Remove the pork and allow it to cool before removing the skin and any unwanted fat and then pulling the cooked pork into shards for the salad.
- Strain the liquid, then in the same pan, reduce it by half in volume until it becomes a thicker sauce. Get your grill on its highest setting and, in a gratin dish, place the shards of pulled pork and pour over a few tablespoons (five or six should do it) of the sauce and grill until crispy.
- Toss with the salad ingredients and as much or as little of the remaining sauce as you like.
