[China] How to cook Mandarin red braised crisp pork belly salad

Ingredients

• 480 g piece of boneless pork belly
• 3 medium shallots, julienned
• 2 long red chillies, julienned
• 2 medium eschallots, cut in half and finely sliced
• 2 cups watercress
• 1 cup mint
• 1 cup coriander
• vegetable or non-GMO canola oil, for frying

• 900 ml water
• 100 ml shao tsing wine
• 100 ml light soy
• 100 ml dark soy
• 40 g brown sugar
• 1 tsp white peppercorns, roughly pounded
• 2 star anise
• 1 stick cinnamon
• 2 bay leaves
• 20 g ginger, peeled and cut into thick slices
• 5 cloves garlic, gently bashed
• 3 large pieces of mandarin peel, de-pithed using a knife
• 3 shallots, cut into 5 cm batons

• 3 mandarins
• river salt and white pepper
• 25 ml Chinese red vinegar
• 50 ml robust extra virgin olive oil

Directions