Faye's Pork Belly in Slow
Cooker based on a famous Chinese dish called Don Po Rou pork!
Submerge a Pork belly in slow cooker with following ingredients 300ml
Semillon wine, 300ml apple juice, 1 cup tomato and 1/2 cup sauce soy
sauce, 1/2 cup honey, 4 onions, 2 carrots, 6 stalks celery, 2 potatoes
all chopped largish chunks, 6 peppercorns 1 tablespoon paprika, 4 cloves
1/2 a fresh ginger or minced 1 tablespoon, 1 teaspoon Chinese five
spice Taste stock for balance of flavours and adjust as required (it
should be pleasantly salty with a hint of sweet).
Cook in slow cooker
for 6 hours on low until very tender. Remove the pork belly and
vegetables and set aside to cool. In a medium saucepan heat the sauce
to reduce until thick. Cut up cooled pork and veg into bite size. At
this stage may put all in fridge and served next day. Remove any fat
from sauce before reheating.
Heat heavy fry pan with enough of
sauce to cover base. When bubbly add pork and turn to coat and brown
evenly. Don't burn. When coated and glossy add all vegetable and rest
of sauce and warm through. Serve on a bed of steamed rice and arrange
the pork with some cubes on their side displaying their succulent
layers, others with the juicy fat facing up, surrounded by vegetables
and drizzled with sticky sauce. Sprinkle with shopped shallots,
coriander and sesame seeds. Simple steamed Asian greens on the side.
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