Braised Red Sticky Pork with Cucumber Salad

Step 01

Simmer the whole piece of pork belly in boiling water for 5 minutes. Cool, remove the fat and cut into 4cm cubes.

Step 02

Caramelise the brown sugar in a large lidded frying pan over a high heat without stirring. Add the onion, chilli, garlic and ginger and coat in the caramel then add the star anise, coriander seeds and cinnamon followed by the pork, rice wine and soy. Pour in enough stock to cover, cover with the lid and braise for about 1 hour until sticky and tender.

Step 03

For the salad, smash the cucumber with a rolling pin into rough 5cm chunks and toss with the salt and caster sugar. Leave in a colander for 10 minutes to soften then tip back into a bowl.

Step 04

Heat the oil and garlic in a small pan until golden but not burnt then mix through the cucumber. Stir in the soy, coriander and black vinegar.

Step 05

Finish the pork with the spring onions and sesame seeds and serve with the cucumber salad and jasmine rice.