Master stock braised Hampshire pork belly
Ingredients
for the master stock
3 litres water
8 garlic cloves, peeled and left whole
1 tsp Szechuan peppercorns
1 large lobe of ginger, sliced
8 shallots
3 tbsps coriander, with stalks
3 cinnamon sticks
8 star anise
1 tsp fennel seeds
3 cloves
150ml light soy sauce
100ml dark soy sauce
375ml Chinese Shaoxing wine
80g palm sugar
1.5kg rindless Hampshire pork belly cut into 3 large squares
for the sticky braising sauce
200ml strained master stock
50ml light soy sauce
100g light brown sugar
1 tsp five spice
3 tbsps rice wine vinegar
1 tbsps fish sauce
for the rice
200g basmati rice
sea salt
for the crispy shallots
200ml vegetable oil, for frying
3 banana shallots, peeled and sliced into thin rings
3 tbsps milk
100g plain flour, seasoned with salt and cracked black pepper
to serve
1 small bunch fresh coriander, roughly chopped
1 red chilli, thinly sliced
1 tbsp sesame seeds, toasted
Method
To make the master stock, place all the ingredients into a large stockpot, bring to the boil and simmer for 5 minutes. Submerge the pork belly in the master stock and gently simmer for 1½ hours, until tender but not falling apart. Remove the pork belly and set aside to cool. Once cool place the pork covered in the fridge overnight, Strain the master stock cool and reserve.
When the opportunity arises to re-use the master stock, replenish with 500ml cold water, fresh garlic, ginger, Szechuan peppercorns, cinnamon sticks, star anise, and shallots and coriander roots. Each time the stock is used, the depth of flavour is enhanced. To store, allow it to cool completely before straining through a fine sieve. It can be then be refrigerated or stored for longer in the freezer.
To braise the pork belly, slice the chilled pork belly into generous cubes - approximately 3cm to 4cm square. In a medium saucepan make the sticky braising sauce by heating 200ml of the master stock, the soy sauce, brown sugar and five spice over medium heat, stirring until sugar has dissolved. Add the rice wine vinegar and fish sauce, and then add the cubes of pork belly. Bring to a boil then reduce the heat. Simmer the pork for 25-30 minutes, until the sauce is thick and glossy and the pork is meltingly tender and rich.
To cook the rice, place the rice in a pan with 250ml of water and a large pinch of salt and stir well. Bring the rice to the boil, place the lid on the pan and turn off the heat. Let the rice stand for 20 minutes to soak up the liquid before fluffing up with a fork.
To make the crispy shallots, heat the oil in a large saucepan on a medium heat to around 170°C. Place the shallot rings in a bowl and add the milk. Mix the onions to ensure they have all been coated in milk. Drain off any excess milk and toss the shallots in the seasoned flour. Fry in the hot oil until brown and crispy. Remove from the oil and place on kitchen towel to soak up any excess oil.
To serve, arrange the pork with some cubes on their side displaying their succulent layers, others with the juicy fat facing up, on top of some basmati rice. Sprinkle with the shallots, coriander, chilli and sesame seeds.