Cook time: 2 hours
Pork belly. Double-cooked. Sticky. You’re welcome.
1kg pork belly, diced
¼ cup light soy sauce
3 tbsp brown sugar
2 tbsp dry sherry
1 cup pineapple juice
¾ cup water
2 star anise
cornflour for coating
1 litre cooking oil
½ tsp sesame oil
finely sliced spring onion to garnish
lettuce leaves to serve
- Place the pork in a glass bowl. Combine the soy sauce, sugar, sherry and pineapple juice and pour over the pork. Marinate for at least 30 minutes.
- Transfer the meat and marinade to a medium-sized saucepan and add the water and star anise. Bring to the boil, then reduce the heat and gently simmer until the pork is tender, up to two hours.
- When the pork is very tender, remove from the heat. Strain and reserve the liquid to make a sauce.
- Coat the pork lightly with cornflour. Heat the oil in a deep fryer to 170°C. Add the pork and fry until golden brown.
- Place the reserved liquid in a saucepan and bring to the boil. Reduce to a thick consistency, then add the sesame oil. Add the crispy pork pieces and combine.
- Serve topped with spring onions and in lettuce leaves as pictured.
- When the pork hits the deep fryer, take care as it'll spit and splutter at you!