Soy Sauce Pork Belly Canapes

MeatNibblesParty PlanningSavoury
This dish is so versatile. You can serve it with rice as a main course or as I have done here as a canapé. The pickled cucumber is delicious with it either way. As with many dishes, this is better served the next day. So if you have time, let it rest over-night for extra flavour.
What you'll need

580g Pork Belly
4 tsp Palm Sugar
2 Tbsp Sesame Oil
¼ Cup of Light Soy Sauce
¼ Cup of Dark Soy Sauce
1 Cup Chinese Cooking Wine

Pickled Cucumber

1 Large Cucumber
½ Cup of White Rice Wine Vinegar
1 Tbsp Caster Sugar

  1. Slice the Pork Belly into cubes an inch square.
  2. Place a large pan of water on the hob and bring it to simmer.
  3. Add the Pork and stir until white scum comes to the top of the water. Then drain and rinse the Pork under a running tap.
  4. Return the pan to the hob, wipe it dry and add the Sesame Oil and Palm Sugar. Heat until they begin to look like caramel and bubble a little.
  5. Add the Pork and toss. Keep the heat high and caramelise the edges of the pork till you have a nice golden brown colour throughout.
  6. After 5 minutes, add the Wine and two Soy Sauces. Turn the heat down and stir every now and then.
  7. Leave the pork to very lightly simmer for around an hour.  If the sauce looks like it’s getting too thick add some water.
  8. Now make the Cucumber Pickles. In a bowl add the Vinegar and Sugar and stir until its dissolved.
  9. Shave the Cucumber into long ribbons or little chunks (whatever you prefer). Then spread them out paper towel.
  10. Sprinkle the Cucumber with salt and leave for 20mins.
  11. Then take the drained Cucumber and add it to the Pickle mix.
  12. When the Pork has a rich sauce and is soft, use a slatted spoon to remove the pork and set it aside.
  13. Now over a high heat, reduce the remaining sauce to make a thick and rich glaze.
  14. Turn the heat off and allow the sauce to cool a little before returning the Pork pieces to the pan and coating then in the sauce.

Now serve either on a bowl of White Rice with the Pickles or on screwers with the Pickle and a few leaves of Coriander.