Sticky Chinese Pork Belly by Ore Oduba
Slice your onions, spring onions, ginger and garlic. Cut the pork belly into roughly 1-inch cubes.
Bring 1 litre of water to a boil. Once it’s simmering, add the pork, spring onion, onion, ginger, and garlic, and cook for 3-4 minutes. Remove the pork and aromatics from the pan and drain on a plate lined with a paper towel.
Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.
Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted and the pork is evenly coated in a sticky caramel. Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.
Add the remaining 250ml of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.
Meanwhile, cut the end off the pak choi to separate your leaves. Steam pak choi for 5-6 minutes so the leaves are wilted but the stalk retains its crunch.
Lift the lid off the pork - the sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced and thickened.
Serve pork immediately over a bowl of rice and sprinkle with spring onions. Lay your pak choi leaves on the side and eat up.