Twice Cooked Sticky Pork Belly Salad - cooking recipe

Ingredients

-1 None Twice Cooked Sticky Pork Belly Salad
1 (2 1/4 lb) boneless pork belly
4 cups chicken stock
None None vegetable oil, for deep-frying
2 tbsp brown sugar
None None Salad
1/4 head Chinese cabbage, finely sliced
3 oz bean sprouts, trimmed
1 bunch baby radishes, trimmed, finely sliced
1 bunch fresh cilantro, leaves picked
1/2 bunch fresh mint, leaves picked
None None lime wedges, to serve

Preparation

In a heavy-bottomed saucepan, combine pork and stock. Simmer gently, covered with a cartouche (parchment paper lid), for 2-3 hours, until pork is tender.
Remove pork from stock. Strain stock. Pat pork dry with paper towels then cut into 1 inch cubes.
In a wok or deep frying pan, heat oil over high heat until surface shimmers. Deep-fry pork for 2-3 mins, or until golden brown and crispy. Drain on paper towels.
Clean wok. Add sugar and 1 cup strained stock to wok. Simmer, stirring, for 3-4 mins, until reduced by 1/2. Return pork to wok and toss to combine.
To make the salad, toss all ingredients together in a large serving bowl. Arrange pork on salad and drizzle with sauce. Serve hot with lime wedges.