Serve over rice noodles and stir fried vegetables of your choice..

Ingredients - serves 4

450g pork belly
1 small onion finely chopped
1 clove garlic, crushed & finely chopped
small knob ginger, peeled & shredded
1 tsp Chinese 5 spice mix
1 tbsp sunflower oil
2 tsp dark soy sauce
2tsp fish sauce (Nam Pla)

Method

1 Choose a saucepan or casserole pan that will snugly accommodate the pork belly. Over a low heat, sweat the onion, ginger, garlic and 5 spice mix in oil until softened and translucent. Place the pork belly over the onion, skin side down and add water sufficient to cover together with the soy sauce and fish sauce. Bring the water to a simmer and remove any scum that rises. Now cover and cook on the lowest heat for at least 3 hours until it’s tender enough to fall apart.

2 Move the meat to a warm place and reduce the sauce almost to a syrup then blend with a a hand held device, place the meat back to coat and then cut into generous squares to serve over noodles.