1-kilogram piece boneless pork belly or pork slices, skin off
½ cup Shaoxing Chinese cooking wine
¼ cup water
long strips of zest from 1 orange
juice 1 orange
3 tablespoons fish sauce
2 tablespoons Lee Kum Kee Premium Dark Soy Sauce
1 tablespoon rice wine vinegar
3 whole star anise
5cm piece fresh ginger, sliced
3 cloves garlic, crushed
½ teaspoon each chilli flakes and ground Chinese five spice
2 teaspoons rice bran oil
1/3 cup brown sugar
2 tablespoons maple syrup
½ teaspoon ground black pepper
1 tablespoon tomato paste
2 teaspoons cornflour mixed with 2 teaspoons water
1 thinly sliced spring onion
1 tablespoon toasted sesame seeds
2 limes, cut into wedges
Preheat the oven to 160°C regular bake.
If using a piece of pork belly, cut into thick fingers, slicing the meat against the grain.
Combine all the ingredients from the Shaoxing down to and including the five spice in a bowl and set aside.
Heat the oil in a large sauté pan and lightly brown the pork on all sides. Take out and place in a single layer in an ovenproof baking dish. Add the sugar, maple syrup and pepper to the pan and let it bubble up and caramelise for 1 minute then stir in the tomato paste and cook for 30 seconds. Stir in the Shaoxing mixture and bring to the boil. Tip over the pork and distribute the aromatics evenly. Cover with a lid or foil to seal tightly, place in the oven and braise for 1 hour.
Uncover the pork and continue to cook for another 45 minutes, turning the pork slices every 15 minutes until tender. Carefully lift out the pork and place in a serving dish. Cover to keep warm. Tip the pan juices into a saucepan and bring to the boil on the stovetop. Stir in the cornflour mixture and simmer gently for 10 minutes. Pour the sauce over the pork and garnish with the spring onions and sesame seeds. Squeeze over the juice from the lime wedges when serving.