850 g pork belly (skin on or off)
3 whole garlic cloves, peeled
½ cup (125 mL) gluten-free soy sauce
2 cups (500 mL) water
4 bay leaves
1 Tbs black peppercorns
Thai or Serrano chili (optional)
¼ cup (60 mL) vinegar
To taste salt
To taste raw sugar
2-3 scallions, sliced thinly (garnish)
2-4 cups cooked, day-old rice
¼ cup (60 mL) canola oil, or any neutral cooking oil
1 head garlic, peeled and minced or crushed
To taste salt
To taste sugar
- Cut pork belly into 2 cm cubes and place into Ziploc bag or spill-proof container.
- Crush garlic cloves, add them and soy sauce to bag with pork belly. Seal and refrigerate, allowing to marinate for at least an hour.
- In a large pot add water, bay leaves, and black peppercorn (use cheesecloth or a tea steeper to make removal easier). Simmer for 10 minutes. Remove peppercorns and bay leaves from water and discard.
- Remove pork belly from marinade and transfer to paper towel. Reserve the marinade.
- Bring the flavoured water to a boil. Add pork belly and cook for 5 minutes, skimming off any foam that comes to the surface.
- Add the leftover marinade and Thai/serrano chili if you like it spicy. Simmer for one hour, or until tender.
- Add vinegar and simmer for another 15 minutes. If you like a thicker sauce, simmer until the liquid forms a nice sheen and is thick and glossy.
- Taste and add sugar and salt to your liking. Garnish with thinly sliced scallions.
- In a mixing bowl, gently break up day-old rice until there are no clumps.
- Add canola oil to non-stick wok or pan and heat on medium heat. Add garlic and fry, keeping a close eye on it. It should be golden brown, but not burned. Once garlic is golden brown, remove from oil and set aside.
- Add rice to oil and sauté. The goal is to heat the rice through, and get some of it crispy without burning.
- Once the rice is heated through, add back the browned garlic, and season with salt and sugar.