Vietnamese Braised Pork Belly

This Vietnamese braised pork belly by Jeremy Pang is one of our favourite curry-style dishes, and again makes great use of my favourite cut of meat - pork belly. Braise this low and slow, give it time, and don't give up hope -- until you add spinach, fish sauce, and sugar right at the end, it can look rather unappealing.

Ingredients:

• 500 grams pork belly slices

• 1 onion, finely sliced

• 20 grams ginger root, julienned

• 1 teaspoon chilli flakes

• 1 teaspoon ground black pepper

• 400 grams coconut milk

• 250 millilitres chicken stock

• 200 grams baby spinach

• 3 tablespoons fish sauce

• 1 tablespoon dark brown sugar

Method:

1. I get pork belly in strips, in order to promote soft pork belly later on, simmer these strips in a pot of boiling water for 30 minutes.

2. After 30 minutes, drain and cool, then slice into 1-inch chunks.

3. Meanwhile, slice and cook the onion over medium heat until soft and translucent, 5-6 minutes.

4. Add in sliced ginger and continue to cook.

5. Stir and add a splash of water if either is sticking on the pan.

6. In a separate pan or wok, on higher heat, fry the pork belly until golden brown on all sides.

7. Add the pork (and oil) to the ginger and onions, add chilli flakes and black pepper, and stir to combine.

8. Cook together for 5 minutes.

9. Add coconut milk and chicken stock, stir together, and bring to a boil.

10. Simmer for at least 90 minutes until the liquid is heavily reduced.

11. Make sure the heat is LOW for this one, you don't want anything to stick and burn on the bottom of the pan.

12. Add fish sauce and brown sugar, and taste for seasoning at this point. You can add fish sauce, salt, or brown sugar, to taste.

13. Before serving (I recommend over jasmine rice), tip in an entire forest of baby spinach, add a lid and wilt for 5-10 minutes.

14. Dress up with furikake, sesame seeds, sliced red chilli, whatever floats your boat. Enjoy!