General Tao Bacon Recipe - Chef Craig Flinn

Ingredients

• 1½ cups (375 mL) brown sugar
• 1⁄2 cup (125 mL) rock salt
• 1 tbsp (15 mL) powdered ginger
• 1 tbsp (15 mL) Chinese five-spice powder
• 1 pod star anise
• 1 tbsp (15 mL) cracked peppercorns
• 1⁄2 full pork belly, skin removed (approximately 2 1⁄2 lb or 1 kg)
• 3 cups (750 mL) beef broth
• 1 cup (250 mL) sake
• 1 small onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 3 bay leaves
• 1 finger of fresh ginger, sliced
• 2 cloves garlic
• 1⁄4 cup (60 mL) sesame oil
• 3 tbsp (45 mL) roasted garlic purée (fresh garlic is fine)
• 1⁄2 cup (125 mL) grated ginger
• 1 tsp (5 mL) Sriracha or Asian hot sauce
• 1 cup (250 mL) water
• 1 cup (250 mL) seasoned rice wine vinegar
• 1⁄2 cup (125 mL) mirin (seasoned rice wine)
• 1⁄2 cup (125 mL) sugar
• 3⁄4 cup (185 mL) liquid honey
• 1⁄4 cup (60 mL) soy sauce
• 1⁄2 cup (125 mL) oyster sauce
• 1⁄2 cup (125 mL) ketchup
• 1⁄4 cup (60 mL) cornstarch
• 1⁄4 cup (60 mL) water