12 cups chicken stock or water
250 ml salt-reduced soy sauce (or gluten-free alternative)
1 cup Chinese rice wine
5 cm piece ginger, sliced
1 cup yellow rock sugar or brown sugar
4 cloves garlic, peeled, sliced
3 cinnamon sticks
Rind and juice of 1 mandarin
2 x 1 kg pieces of pork belly
1 bunch red beetroot, peeled and trimmed
1 bunch yellow beetroot, peeled and trimmed
¼ cup vegetable oil
- Put stock or water, soy sauce, rice wine, ginger, sugar, garlic, star-anise, cinnamon, rind and juice in a large deep saucepan over a medium heat. Bring mixture to the boil, then simmer for 20 minutes to infuse flavours. Add pork, skin-side down, and return to a simmer. Reduce heat to low, then partially cover and simmer for 1½ hours or until tender. Remove saucepan from heat and allow pork to cool in pan.
- Line a large oven tray with baking paper. Put pork, skin-side down, on prepared tray. Cover with a second sheet of baking paper and another medium oven tray. Weigh down top tray with cans of food. Refrigerate overnight.
- Preheat oven to 220°C. Cut a number of both beetroot in half. Put red beetroot in 1 end of a roasting pan. Put yellow beetroot in other end of pan. Drizzle with 1 Tbsp of the oil and roast for 30 minutes or until tender. Remove from oven and cover to keep warm.
- Heat remaining oil in a small saucepan over a medium heat. When hot, pour into another roasting pan. Add pork, skin-side down, and roast for 10-15 minutes or until skin is crisp and a rich deep colour. Turn and cook for a further 10 minutes or until hot. Transfer to a serving platter. Serve with roasted beetroot.