HOISIN PORK BELLY RECIPES

Steps:

• Simmer Pork Belly (2.5 pound) together with 2 of the Onion (2) and Carrot (2) in enough water to cover everything. Season with Kosher Salt (to taste), Garlic Paste (to taste), and Ground Black Pepper (to taste). Simmer until the belly is tender but not falling apart.
• While the meat cooks prepare the sauce. In a bowl add Soy Sauce (1/2 cup), Hoisin Sauce (1/2 cup), Pork Stock (1/2 cup), Garlic Paste (1 tablespoon), Fresh Ginger (1/2 teaspoon), Toasted Sesame Oil (1 tablespoon), Granulated Sugar (1 tablespoon), and Chinese Chili Paste (to taste).
• When the meat is tender transfer to a paper towel to dry. Reserve the stock for another dish like soup.
• Cut the pork belly into 3 pieces, then fry on the skin side only, until golden brown and crisp.
• Let the meat cool down completely.
• When the meat is cold, cut into 1/3-inch thick slices.
• Saute Onion (1) in Peanut Oil (1 tablespoon) until translucent.
• Add the sauce in.
• Simmer for 3 minutes, check and adjust the seasoning.
• Add in pork belly and Broccoli Florets (2 cup). Simmer for 2 minutes while spooning the sauce over the meat and vegetables.
• Serve over White Rice (to taste).

Steps:

• Pile the flour into a large bowl with a small pinch of sea salt. Mix in 150ml of water, knead lightly on a flour-dusted surface for 2 minutes, then cover and leave to rest. Trim the pork of any sinew, then cut into two chunky pieces and rub all over with black pepper. Place in a 30cm non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and cook for 15 minutes, or until just cooked through, turning regularly. Use a fork to scrape down the outside of the cucumber, then finely slice. Trim the spring onions, then finely slice with the radishes. Wash the lettuce and click apart into cups. Crush the wasabi peas in a pestle and mortar. Move the pork to a plate, leaving the pan on the heat. Evenly spoon the hoisin sauce over the pork and leave to rest. Pour ½cm of water into the hot pan. Lightly rub a large sheet of greaseproof paper with oil, sit the dough on top, gently pull and stretch it out to 30cm, then lightly score into quarters. Trim the paper so you can sit both paper and dough inside the pan, place inside, cover, and steam for 5 minutes, or until cooked through. Serve everything at the table.