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Sticky Soy Pork Belly Recipe

Name: Sticky Soy Pork Belly
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 White Onion; 2 Spring Onions; 3cm Knob of Ginger; 2 Cloves Garlic; 500g Pork Belly; 1L Water, plus 250 ml; 2 Tbsp Dark Brown Sugar; 3 Tbsp Light Soy Sauce; 3 Tbsp Dark Soy Sauce; 3 Tbsp Rice Wine Vinegar; 2 Bulbs of Pak Choi; Cooked Rice, To Serve; Olive Oil

Mob

Ore Oduba treats the MOB to an absolute belter of a dish using ingredients available on Ocado - sticky pork belly served over fluffy rice.

Ingredients

1 White Onion

2 Spring Onions

3cm Knob of Ginger

2 Cloves Garlic

500g Pork Belly

1L Water, plus 250 ml

2 Tbsp Dark Brown Sugar

3 Tbsp Light Soy Sauce

3 Tbsp Dark Soy Sauce

3 Tbsp Rice Wine Vinegar

2 Bulbs of Pak Choi

Cooked Rice, To Serve

Olive Oil

Method

Slice your onions, spring onions, ginger and garlic. Cut the pork belly into roughly 1-inch cubes.

Bring 1 litre of water to a boil. Once it’s simmering, add the pork, spring onion, onion, ginger, and garlic, and cook for 3-4 minutes. Remove the pork and aromatics from the pan and drain on a plate lined with a paper towel.

Clean and dry the pot, then return it to high heat and add the olive oil. Return the pork to the pan and cook until browned. The oil may pop and splatter, so be careful.

Add the brown sugar, then reduce the heat to low. Stir continuously until the sugar has melted and the pork is evenly coated in a sticky caramel. Immediately add the soy sauces and rice wine, stirring continuously for 5-6 minutes more, or until the liquid has reduced to a thick glaze.

Add the remaining 250ml of water. Stir, cover, and simmer for about 45 minutes. Make sure the mixture is at a low simmer, not boiling. Stir every 10 minutes or so, adding more water if the pot is getting dry.

Meanwhile, cut the end off the pak choi to separate your leaves. Steam pak choi for 5-6 minutes so the leaves are wilted but the stalk retains its crunch.

Lift the lid off the pork - the sauce should coat the pork in a very thick glaze. If it is too runny, continue to stir, uncovered, until the liquid has reduced and thickened.

Serve pork immediately over a bowl of rice and sprinkle with spring onions. Lay your pak choi leaves on the side and eat up.

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