Signature braised pork belly open sandwich – Food & Home Magazine

Ingredients

• 600g mixed stir-fry vegetables
• 50g ginger and garlic mix, finely chopped
• olive oil, to stir-fry
• 6 slices fresh wholewheat bread
• 100g rocket
• 2 tomatoes, sliced
• 20g fresh coriander
• deep-fried gnocchi, to serve
• garlic and herb aïoli, to serve
• <h3>Braised pork</h3>
• 1 (about 1,5kg) pork belly, bone in and skin on
• 100g fresh ginger, peeled and roughly chopped
• 6 garlic cloves, peeled and sliced
• 1 onion, peeled and roughly chopped
• 2 large carrots, peeled and roughly chopped
• 1 celery stick, roughly chopped
• 15ml (1 tbsp) Chinese five spice
• 1 cinnamon stick
• 1 star anise
• 4 cloves
• 6 black peppercorns
• 250ml (1 cup) Indonesian sweet soya sauce
• 250ml (1 cup) oyster sauce
• chicken/pork stock/water, to cover (be careful of the saltiness of stock cubes if this is what you choose to use)
• 1kg pork bones (optional)
• 1 sheet scored, salted pork skin (roughly 10cm square per person)