five-spiced pork belly with spring onions and sweet soy

As much as we obsess over Mum’s Cracking Five-spiced Roast Pork Belly(here)with its light and airy crackling, we have always looked forward to ‘the day after’when the crackling has in-evitably lost its crunch. It’s an unspoken practice in our family for any leftovers from roast day to be whipped up into this simple dish for the next evening’s supper. As the pork belly bathes in a sweet soy sauce, the once-crispy crackling becomes slightly tacky to the bite while the sauce becomes infused with five-spice.

Serves 400g cooked Mum’s Cracking Five-spiced Roast Pork (here), chopped into 2cm pieces 6 slices ginger, cut into matchsticks 10 spring onions, cut into 3cm lengths steamed jasmine rice, to serve for the sauce 2 tbsp light soy sauce tsp dark soy sauce 2 tbsp granulated sugar

1 Mix all the sauce ingredients with 150ml water in a bowl, then set aside.

2 Put a medium-sized pan over a medium-high heat and fry the pork pieces cut-side down in a single layer until they are golden and singed like bacon. You should be able to see that some of the fat has rendered out. Flip the pork and keep sizzling until the underside is singed.

3 Add the ginger and stir-fry until fragrant, then reduce the heat to low, add the sauce mixture and cover. Simmer for 4-5 minutes, then uncover. As the sauce reduces and the sugar caramelises, it will turn dark and syrupy. At this stage, add the spring onions and 1 teaspoon water. Stir to wilt the spring onions slightly, then serve with the steamed rice.

qingquang

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