1.5 kg boneless pork belly, skin on
Sliced spring onions and fried shallots, to serve
125 ml(½ cup) light soy sauce
60 ml (¼ cup) dark soy sauce
2 spring onions, halved
1 red chili, halved
1 thumb piece size of ginger, roughly sliced
2 garlic cloves, peeled and bruised
3 star anise
peel of ½ orange
2 bunches coriander
1 cinnamon stick
1 tbsp salt
Beer and maple glaze
100 ml pale ale beer
200 ml maple syrup
1 tbsp Dijon mustard
2 tbsp soy sauce
2 tbsp brown sugar
2 tsp fish sauce
1 lime, juiced
1 thumb sized knob of ginger, peeled
¼ purple cabbage, finely shredded
1 red chili, thinly sliced
1 spring onion, thinly sliced
1 bunch coriander, leaves coarsely chopped
1 lime, juiced
2 tsp olive oil
Salt, to taste
For the broth, place 3 litres of water in a large saucepan. Add all the remaining ingredients and bring to the boil over high heat. Reduce the heat to low and simmer for 30 minutes.
Meanwhile, cut the pork into 2 cm cubes. Once the broth has simmered for 30 minutes, add the pork and simmer for another 45 minutes.
For the glaze, place all the ingredients except the ginger in a saucepan and bring to the boil over medium heat. Simmer for 10 minutes or until thickened, then remove from the heat. Finely grate the ginger into the glaze. Once the pork is cooked, drain and toss in the glaze until well coated with sticky goodness.
To make the salad, place all the ingredients in a bowl and toss to combine well.
To serve, divide the pork and salad amongst bowls, scatter with spring onions and fried shallots.