Crispy pork belly with brown sauce

by Jun Tanaka
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Ingredients

Fresh Meat

  • 500g of pork belly, skin removed

Store Cupboard

  • salt
  • pepper
  • 150g of dark soy sauce
  • 40g of sugar
  • 100g of treacle
  • 2g of mustard powder
  • 100ml of Worcestershire sauce
  • salt
  • 50g of plain flour
  • 100g of Panko breadcrumbs

Speciality Ingredients

  • 1l dashi
  • 50g of tamarind paste

Spices & Dried Herbs

  • 50g of ginger, peeled and chopped
  • 3g of ground ginger
  • 2g of cayenne pepper
  • 1 star anise
  • 2g of ground cinnamon
  • 1g of cloves

Fruit & Vegetables

  • 1 red chilli, chopped
  • 2 shallots, chopped
  • 1 onion, chopped
  • 3 oranges, juiced
  • 500g of tomatoes, chopped
  • 500g of dates, stoned weight
  • 600g of Bramley apple, chopped
  • 2 red chillies, chopped
  • 1/4 white cabbage, julienne

Beverages

  • 150g of sake
  • 100ml of water

Oils & Vinegars

  • 200ml of malt vinegar
  • vegetable oil, for deep-frying

Dairy

  • 3 eggs