A little instant coffee adds a lovely toasty note to this simple pork braise. The sesame sauce is delicious and keeps in the fridge for months, so think about making a larger batch.
• 1.5kg skinless, boneless pork belly, cut into 8cm-wide pieces
• 1 brown onion, peeled and quartered
• 4 thick slices ginger
• 6 cloves garlic
• 1 tbsp soy sauce
• 1 tsp salt
• 1 tbsp instant coffee
• 1 tsp sugar
• handful finely sliced spring onions, to serve
• shredded cabbage, to serve (optional)
• ¼ cup toasted sesame seeds
• 1 tbsp sugar
• 1 tbsp white vinegar
• ¼ cup soy sauce
• 2 tbsp sesame oil
For the sesame sauce, blend the ingredients together to a smooth paste. Dilute with a little cold water if necessary to create a sauce consistency.
Place the pork into a medium saucepan and add the onion, ginger, garlic, soy sauce, salt and instant coffee. Cover with cold water (about 2 litres) and bring to a simmer over a medium heat. Skim off the scum rising to the surface, then reduce the heat and simmer until the pork is tender, about 45 minutes to 1 hour. Allow to cool for about 10 minutes, then slice into 1cm slices.
Serve with the sesame sauce, and scatter with the spring onion and, if you're using it, the shredded cabbage.
Also try: Adam Liaw's corn and green pea rice
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.