Crispy Fried Ginger Pork
800g pork belly, skin removed but leave the fat layer
For the caramel:
60 ml orange juice
40 g roasted cashew nuts, finely chopped
10 ml (2 tsp) minced garlic
7cm fresh ginger, peeled and finely grated
750 ml canola oil to deep fry
For the stir fry topping:
15ml olive oil
2 salad onions, sliced thinly
5cm fresh ginger peeled and thinly sliced into julienne strips
1 baby marrow, sliced into julienne strips
1 carrot, peeled and sliced into julienne strips
15ml soy sauce
- Rub the pork belly with salt. Place a metal wire rack in a large saucepan filled with 500ml water. Place the belly on the wire rack. Cover it tightly with foil, and steam for 1 hour over medium heat. Remove from the heat and allow to cool completely.
- For the caramel: combine the orange juice and water in a small saucepan over medium heat. Increase the heat to high and boil for 5-6 minutes or until a light caramel form. Do not allow the caramel to thicken too much. Remove from the heat. Swirl in the cashew nuts, garlic and ginger and set aside until needed.
- For the stir fry; heat the oil in a medium non-stick pan over high heat. Quickly stir fry the salad onions and vegetables for 2 minutes. Add the soy and honey and stir through and fry for 2 more minutes.
- Warm the caramel over very low heat. Cut the belly into 3 cm cubes and season with salt. Heat the cooking oil in a large saucepan. Deep-fry the cubes for 4-5 minutes in batches until golden and crispy. Drain on paper towel.
- Drizzle the warm caramel over the pork cubes, toss it through to coat evenly. Top the caramelised pork cubes with the stir-fried vegetables and serve with glasses of the Póngracz Noble Nectar.