Melt-in-the-mouth braised pork belly finished in the oven to crispen the fat with a reduced sticky honey (braising liquid) sauce to finish!
Place Pork Belly into a large pot, cover with the chicken stock. Add all ingredients except for honey.
Bring to boil, and then turn down heat to a simmer. Place a plate or small pot lid directly onto the pork belly to keep it submerged.
Cook for approximately 3 hours. When you can pass a skewer through the belly with ease, it is ready.
Take care when removing the pork belly from the stock. Place on cutting board and remove the bones and sinue (they should easilyi pop out of the tender meat). Score the skin slightly in a checkered pattern.
Place onto greaseproof paper and place in a pre-heated fan-forced oven 230 degrees for approximately 20 minutes.
NB - (The higher the oven temp the better the skin crisps - however note the piece of pork MUST be whole (ie. you haven't pre-cut the portions - OR your piece is not smaller than the size required by this recipe (1 - 1½ kg's) because if you have a small piece in the oven for that long on that high a temperature, it will dry out - I have made that mistake once - don't do it! Just remember if it is smaller than 1 - 1½ kg's then either don't cook it as long, or turn the oven down a little. In any event, the fat is supposed to be succulent - the oven simply finishes it off).
Meanwhile strain the reserved stock into a pan and add honey. Reduce it until a nice coating consistency is achieved. (This may take a while to reduce, sometimes up to 30 mins). The sauce is ready.
To serve place pork belly onto the plate with wilted bok choy, steamed rice, drizzled with sauce over the pork.
I also like to serve this dish with a fresh salsa on the side, using kiwi fruit, red onion, hot chilli, fresh mint and coriander. The zing of the salsa cuts through the richness of the pork and is a lovely balance.
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