About this recipe:This delicious slow cooked oriental dish can be prepared well in advance for a Valentine’s Day to be remembered. Tender chunks of pork belly that are braised until tender will fall apart in the mouth, whilst the sugar snap peas, white radish and spring onion give an irresistible bite for a fabulous feast that will impress that special someone. This recipe can serve two, with leftovers for the next day, or four for a romantic dinner party.
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Method Prep:25min › Cook:3hr › Ready in:3hr25min
Cut the pork belly into a 6cm x 18cm length piece (to suit your casserole dish).
Heat a large frying pan on high heat, add oil and sear the pork, skin side down, for few minutes then flip over for a minute or two. Remove from the pan and wipe off any excess oil on the surface of pork.
Pour 1L of water mixed with the ginger and leek into a large saucepan or casserole dish, then add the pork and place the lid on. Bring to the boil and then turn the heat to low and simmer for 1 1/2 hours. If you are using a pressure cooker instead, simmer for 30 minutes
Remove the saucepan from the heat and drain the liquid from the pork. Let the pork cool for 10 minutes and then cut it into large cubes.
Place the radish, kombu, and a mixture of the shaoxing rice wine, mirin, soy sauce, brown sugar, tamari, and 800ml water into the saucepan and bring to the boil. Add the pork to the saucepan, place the lid on, turn the heat down to low and simmer for 2 hours. If using a pressure cooker, simmer for 45 minutes.
Serve the pork in the sauce with blanched sugar snap peas, spring onions and mustard if you like it hot!
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