Poitrine de porc cuite deux fois, glaçage collant

Ingrédients

• 2 pounds / 900 grams thick pork belly rashers
• 2 tablespoons olive oil (for browning the pork.)
• 2 cups / 480 ml chicken or vegetable stock
• 2 tablespoons dark soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon lemongrass paste
• 1 tablespoon runny honey
• 1 teaspoon crushed ginger
• 2 cloves garlic (minced)
• 1 teaspoon dried chili flakes (optional)
• 1 tablespoon brown sugar
• 1 tablespoon white wine vinegar

Préparation

1. 1

   Place the rashers of meat in a pan of stock and bring to the boil.

2. 2

   Reduce the heat to a simmer, cover the pan with a lid, and leave to simmer for two hours. Top up with extra stock if necessary. See notes.

3. 3

   While the meat is simmering, measure all the ingredients for the glaze into a small bowl and mix well. Set aside. See notes.

4. 4

   After two hours, remove the meat from the stck oand leave on a plate until it is cool enough to handle.

5. 5

   Cut the meat into 1" pieces.

6. 6

   Heat 2 tablespoons of olive oil in a large frying pan then add the cut pork.

7. 7

   Turn the heat down to medium and fry the pieces of pork, turning frequently, until they are browned on all sides. See notes.

8. 8

   Add the glaze ingredients and bring to the boil. Stir until the glaze has thickened and the pork is well coated.

9. 9

   Serve immediately with rice and your choice of vegetables.