2 white onions, peeled and thinly sliced
10 garlic cloves, peeled and sliced
1 knob ginger, peeled and grated
2 kaffir lime leaves
4 star anise
3g five spice powder
18 dried shiitake mushrooms, soaked overnight and liquid kept
1kg pork belly, rinsed
100ml sagwa-shikcho apple vinegar
450ml Barker’s Professional Korean BBQ Hot & Spicy Sauce
75ml rice vinegar
75ml red wine vinegar
chicken stock, with shiitake liquid just to cover
In a heavy based saucepan, fry the onion, garlic, ginger, kaffir and star anise until fragrant. Add the five spice powder and cook a further 2 minutes until fragrant.
Add the shredded shiitakes and cook until the flavours are well blended and the water from the mushrooms has evaporated.
Add the pork belly and seal the pork. Deglaze with the Sagwa-shikcho apple vinegar and cook a further 2 minutes
Add the Barker’s Professional Korean BBQ Hot & Spicy Sauce, mixing well together. Pour the two vinegars and chicken stock three quarters of the way up the pork belly. Cover and cook on a low heat until the pork is tender and still holding it’s shape.
Drain off the liquid and reduce to a sticky consistency.
Press the pork belly between two baking paper lined sheets with weights added on top and place into the refrigerator.
Cut into portions, place under a grill to crisp, basting with the glaze as you go.