GLAZED STICKY PORK WITH MUSHROOMS

Preparation time 30 mins Cooking time 1 hour Serves 4

5 pork belly rashers (about 700g),

each cut into 6 pieces

12cm piece ginger, julienned

1 bunch shallots, white and green parts, cut into 4cm lengths, plus extra sliced on an angle, to serve 1 cup Chinese cooking wine

3 Tbsp dark soy sauce

1 Tbsp light soy sauce

1 cassia bark stick (from online

suppliers)

3 star anise

1/2 tsp ground white pepper

80g rock sugar (from Asian grocers) 21/2 Tbsp Chinese black vinegar 150g oyster and enoki mushrooms Steamed rice, to serve

STEP 1 Add pork to a wide-based frying pan and cook (no oil needed) over medium heat for about 10 minutes, until fat renders out and pieces are golden brown all over. Remove pork from pan.

STEP 2 Add ginger and green and white shallot pieces to pan, and cook for 4 minutes. Return pork to pan and add cooking wine. Deglaze, scraping any residue from pan and simmer for 1 minute, then add soy sauces, cassia, star anise and pepper. Pour in enough water to cover and add rock sugar, then simmer, very gently, for 40 minutes, uncovered.

STEP 3 Add vinegar and reduce the sauce until it’s a syrupy glaze. Watch closely so it doesn’t catch. You want it to be thick but still saucy. Add a little hot water if you take it too far.

STEP 4 Once reduced, add mushrooms and cook for about 2 minutes to wilt slightly.

STEP 5 Pile pork on rice and garnish with extra sliced shallots. Serve.