Recipe by Chef Dennis Leslie
1tbsp white vinegar
1 bunch spring onion, washed
200g ginger, peeled and sliced into small pieces
300ml Shaoxing wine (Chinese cooking wine)
2 litres water
1.5kg pork belly
1/4 cup peanut oil
4 tbsp garlic, finely chopped
1 bunch spring onion, finely sliced
4 tbsp Pun Chun Vinegar Sauce
5 tbsp Pun Chun Black Vinegar
3 tbsp chilli oil
6 tbsp light soy
2 tbsp peanut oil
300g pork mince
4 tbsp vinegar sauce
4 tbsp light soy
500g udon noodles
1 bunch Chinese spinach, stems discarded
Method for the pork:
- Place the white vinegar, spring onion, ginger, Shaoxing wine and water into a large pot and bring to boil, then simmer for 20 minutes.
- Add the pork belly and braise for 1.5-2 hours on low heat or until it is soft and tender.
For the sauce:
- Place a small saucepan on medium heat and add the peanut oil and garlic then cook, stirring continuously until golden brown.
- Off the heat, add the spring onion and stir continuously until it is slightly cooled down.
- Add the vinegar sauce, black vinegar, chilli and light soy in the pan, taste for balance and seasoning.
For the salad:
- Heat up a large heavy based pan on high until almost smoking hot.
- Add the peanut oil and heat for 30 seconds, then seal the pork mince until brown.
- Off the heat, add vinegar sauce and light soy, stir through.
- Blanch the noodles in boiling water for 2 minutes then place in a bowl with the spinach.
- Add the mince into the bowl and stir through the noodles and spinach. Divide equally onto 6 plates.
- Slice the pork and divide into 6 serves, placing on top of the noodles.
- Pour sauce over the pork and serve.