Asian Pork Belly Bites
- 1 Olymel pork belly - 2.6 kg
- 100 g sugar
- 125 ml (½ cup) rice or dry white wine
- 15 ml (1 tbsp.) canola oil
- 5 ml (1 tsp.) sesame oil
- 750 ml (3 cups) chicken stock
- 60 ml (¼ cup) soy sauce
- 5 cloves garlic, minced
- 2 tbsp. minced fresh ginger
- 1 star anise
- 1 cinnamon stick 5 cm/2 in long
- Fresh cilantro, shredded for garnish
- Boil water in a large pot. Add the pork and return to a boil. Reduce heat and simmer 5 minutes. Remove pork and place on a cutting board. Let cool. Cut pork belly into 2.5 cm (1 in) pieces. Set aside.
- Heat the oils in a wok or large pot over low heat. Add the sugar and cook stirring regularly until it dissolves and is lightly coloured, then slowly add the rice wine. Add the pork, stock, soy sauce, garlic, ginger, star anise and cinnamon stick and bring to a boil.
- Reduce heat to medium low, cover and cook until the pork pulls apart easily with a fork, about 1 hour.
- Uncover and skim off fat from surface of cooking liquid and discard.
- Increase heat to medium, cook uncovered stirring frequently until sauce thickens and becomes syrupy, about 15 to 20 minutes. Discard the star anise and cinnamon stick.
- Transfer the pork bites to a serving platter.
- Garnish with cilantro.