1Slice the ginger and spring onions. Save the white parts of the spring onions for cooking and the greens for garnish.
2Cut the pork belly into 1 1/2-inch chunks.
3Cook the pork belly in boiling water along with half of the spring onion whites and half of the ginger.
4Strain and rinse the pork belly under cold water, then pat dry.
5Crush the rock sugar and add it to a pan with a little oil. Once the sugar caramelises and turns amber, add the pork belly.
6Sauté the pork belly until golden brown, then add the remaining ginger, spring onions, spices and all the sauces, including the gochujang.
7Pour in the water and bring to a boil, then reduce the heat and simmer on low.
8Remove the ginger, spring onion and spices, then raise the heat to medium-high to reduce and thicken the sauce. Stir through the sesame oil.
9For the pickles, mix the hot water and sugar until dissolved. Add the rice wine vinegar and salt, then pour over the carrot and daikon. Leave to pickle.
10Slice the baguette and spread with pork pâté and Kewpie mayo. Add the braised pork belly, cucumber, pickled daikon and carrot, spring onion and a few drops of Maggi seasoning. Finish with crispy chilli oil, if using.
Ingredients
500 g pork belly
500 ml water
20 g ginger, sliced
4 whole spring onion, cut into 3 pieces
2 whole star anise
3 whole bay leaf
1 whole cinnamon stick
1 1/2 tbsp gochujang
1 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp Shaoxing wine
30 g rock sugar
1 tbsp sesame oil
a little neutral oil
1 whole carrot, slice into matchsticks
1/4 whole daikon, slice into matchsticks
80 ml rice wine vinegar
a good pinch salt
80 ml hot water
1/2 tbsp sugar
whole baguette
pork pâté
Kewpie mayo
cucumber, thinly sliced
spring onion, sliced
Maggi seasoning
crispy chilli oil (optional)
Tips
The pork belly is ready when you can easily poke the skin with a chopstick.