Slow-braised Pork Belly with Orange and Soy

Serves 4

1kg piece of pork belly

1¼ cups beef stock

½ cup dark soy sauce

¼ cup mirin

juice and grated rind of 1 orange

2.5cm piece of ginger, peeled and cut into julienne

2 cloves of garlic, sliced

2 fresh, small red chillies

1 tablespoon grated dark palm sugar

4 star anise

1 cinnamon stick

500g bok choy or choy sum, trimmed and sliced

Steamed rice, to serve

Cut pork into 12 pieces, place in a large flameproof casserole, add enough water to cover, and bring to a boil, then simmer gently for 20 minutes. Drain and return pork to casserole. Add stock, soy sauce, mirin, orange juice and rind, ginger, garlic, chillies, sugar and spices. Add just enough water to cover pork. Bring to the boil, lower heat, cover and simmer gently for 1½ hours, then remove lid and simmer uncovered for 25 minutes.

Add bok choy or choy sum to pork mixture and cook for another 5-6 minutes or until vegetables are just wilted.

The Culinary Chase's Note: I love how my kitchen was filled with amazing aromas.   A meal that will have your family and friends asking for seconds! 
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