Twice Cooked Sticky Pork Belly Salad

• -1 None Twice Cooked Sticky Pork Belly Salad
• 1 (2 1/4 lb) boneless pork belly
• 4 cups chicken stock
• None None vegetable oil, for deep-frying
• 2 tbsp brown sugar
• None None Salad
• 1/4 head Chinese cabbage, finely sliced
• 3 oz bean sprouts, trimmed
• 1 bunch baby radishes, trimmed, finely sliced
• 1 bunch fresh cilantro, leaves picked
• 1/2 bunch fresh mint, leaves picked
• None None lime wedges, to serve

1. In a heavy-bottomed saucepan, combine pork and stock. Simmer gently, covered with a cartouche (parchment paper lid), for 2-3 hours, until pork is tender.
2. Remove pork from stock. Strain stock. Pat pork dry with paper towels then cut into 1 inch cubes.
3. In a wok or deep frying pan, heat oil over high heat until surface shimmers. Deep-fry pork for 2-3 mins, or until golden brown and crispy. Drain on paper towels.
4. Clean wok. Add sugar and 1 cup strained stock to wok. Simmer, stirring, for 3-4 mins, until reduced by 1/2. Return pork to wok and toss to combine.
5. To make the salad, toss all ingredients together in a large serving bowl. Arrange pork on salad and drizzle with sauce. Serve hot with lime wedges.

salad, pork belly, chicken stock, vegetable oil, brown sugar, salad, head chinese cabbage, bean sprouts, baby radishes, fresh cilantro, fresh mint, lime wedges

Taken from recipes-plus.com/api/v2.0/recipes/37590 (may not work)