1.5-2kg pork belly, air-dried (uncovered) in the fridge overnight
2 cloves garlic, minced
1 tsp minced ginger
2 tbsp vinegar
2 tbsp honey
2 tbsp Asian cooking caramel sauce or kecap manis
½ cup light soy sauce
1 tsp sesame oil
400g mixed mushrooms, chopped evenly
1 onion, finely diced
2 cloves garlic, finely chopped
2cm piece ginger, finely chopped
2 long red chillies, roughly chopped
2 long green chillies, roughly chopped
3 spring onions, roughly chopped
1 bunch pak choy, roughly chopped
½ bunch coriander, roughly chopped
2 tbsp cornflour, mixed with a little water to form a slurry
Remove the pork belly from the fridge one hour before cooking and pat the skin dry with a paper towel. Score the skin all over with a sharp knife. Flip the pork over and lightly score the meat so the marinate can penetrate through.
Preheat the oven to 190°C.
In a large rectangular baking dish, add the garlic, ginger, vinegar, honey, cooking caramel (or kecap manis), light soy sauce and sesame oil and whisk together. Place the pork belly on top, skin-side up. You can leave to marinate in the fridge for a few hours to get a deeper flavour if you wish. Once ready to cook, rub the skin with olive oil and sprinkle generously with salt.
Place the pork in the oven for 1 hour 15 minutes until the crackling is crispy and meat is tender. Once cooked, let cool slightly in the marinade, then remove the pork and pour the marinade into a jug. Let the pork rest while you prepare the stir fry.
Heat a large frypan over low-medium heat and drizzle in some olive oil. Add the onion, garlic and ginger to sweat off for a few minutes until softened. Add the chillies, season with salt and pepper and turn the heat up to medium-high. Add the mushrooms and toss to combine, then cook for 5-10 minutes until reduced.
Add the spring onions, pak choy and coriander to the pan and once slightly wilted, stir through the cornflour slurry. Slice the pork belly into small pieces and add to the pan, then pour in the reserved marinade. Stir to combine then remove from the heat and serve immediately.