Signature braised pork belly open sandwich – Food & Home Magazine
This signature braised pork belly open sandwich is a trendy mix of delicious flavours and succulent meat. Perfect for brunch!
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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)
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