Poitrine de porc asiatique caramélisée au glaçage ClemenGold

Ingrédients

• 1.5 kg pork belly, skin off and sliced into chunks
• canola oil
• salt and pepper
• 1 small knob of ginger, finely chopped
• 2 garlic cloves, finely chopped
• 1-2 red chillies, finely chopped
• 1 C (250 ml) freshly squeezed ClemenGold juice
• 1/4 C (60 ml) light soy sauce
• 1/4 C (60 ml) dark soy sauce
• 1/4 C (60 ml) rice vinegar
• 2 Tbsp (30 ml) Hoisin sauce
• 2 Tbsp (30 ml) honey
• 1 Tbsp (12 ml) brown sugar
• 1 tsp (5 ml) Chinese five spice
• 2 C (500 ml) Jasmine rice, cooked according to the packaging details.
• 2 Tbsp (30 ml) sesame seeds, toasted
• 2 spring onions (green tops only), thinly sliced

Préparation

1. 1

   --- Pork Belly ---

2. 2

   Season the pork belly chunks with salt and pepper. Heat a splash of oil in a dutch oven (or heavy-based saucepan with a lid) over high heat. Sear off the pork belly chunks in batches to brown them on all sides. Do this in batches so that you don’t crowd the pan. Drain the pork on a piece of kitchen towel and set aside.

3. 3

   --- Sticky ClemenGold Sauce ---

4. 4

   Reduce the heat to medium-low and in the same pot with the pork fat and oil add the garlic, ginger and chilli. Fry for a minute until fragrant.

5. 5

   Add in the ClemenGold juice and all of the sauce ingredients and stir well to combine. Add the pork belly back to the pot and stir to coat it evenly in the sauce.

6. 6

   Pop the lid on the dutch oven and simmer for 1-hour stirring occasionally.

7. 7

   After 1 hour, remove the lid to allow the sauce to reduce and thicken. At this point, check the pork for tenderness and keep checking periodically. When the pork is tender and the sauce is thickened you’re ready to serve with fluffy rice and tasty toppings.