Ingredients
- 500ml chicken stock
- 1 tbsp caster sugar
- 1 tbsp Mirin
- 3 tbsp Soy sauce
- 3 cm Ginger, peeled and sliced
- 1 red chilli, seeds removed, sliced
- 2 sticks Lemon grass, soft parts sliced into rings
- drizzle vegetable oil
- 300g pork belly, thinly sliced
- 2 pak choi
- 4 oyster mushrooms, torn into strips
- Sesame oil
Method
1. Pour the chicken stock into a pan along with the caster sugar, mirin, rice vinegar and two tablespoons of the soy sauce. Bring to a simmer and add the ginger, chilli, garlic and lemongrass. Simmer for ten minutes, or until aromatic.2. Heat the vegetable oil in a pan and fry the pork belly slices on both sides for 3-4 minutes on both sides, or until golden-brown. Add the remaining soy sauce and cook for a further 30 seconds.
3. Add the pork to the simmering stock pan and cook for 20 minutes with a lid on, or until the pork is tender and falling apart. Add the mushrooms and pak choi and cook for 1-2 minutes, or until the pak choi has wilted.
4. Ladle the hot pot into deep bowls and garnish with the spring onions and a drizzle of sesame oil.
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Latest Comment
View all comments (8)This is so delicious, it's unbelievable how easy it is to make! As Jun says on the video, it tastes like it's come out of a chinese restaurant it's that tasty! Amazing dish!
This is the most delicious
since seeing this on tv, my wife has asked me to cook this 5 times, it has quickly become one of our favourites
I made this last night it was delicious, absolutley fantastic recipe.
Thank you very much that's very decent of you
It looked like Jun only put about a tablespoon of vinegar into the stock. Jun also said, just do it to taste, so if you need more you can add more.
Also no there's no garlic on there
Am i blind or do the ingredients not show rice vinegar. HELP how much do i need