It's been so long since I had the chance to cook this. And in Brisbane, with the help of my long-time childhood friend Linfield we elevated it to another level. If you can get a slab of belly pork with skin, then do this immediately.
Dry the skin well. Piece the skin with tiny holes or/and score with a sharp knife. Now, salt the belly pork skin well (for 1 kg of meat use at least a tablespoon of salt on the skin). Dab the meat part of the pork with about a tablespoon or two of any time of vinegar except balsamic. This helps to remove the 'high' taste of pork. Prepare an aluminum boat for the pork to sit in by folding edges of the foil to surround the pork, rising up to the skin level, keep that exposed. This will ensure the pork doesn't dry out during cooking. We placed the pork in an air fryer for about an hour, at 200C until the skin had blistered well and was crispy. Allow to rest for a few minutes and carefully remove the skin by slicing it off in one piece. Before serving it can have another 5 minutes blast in the air fryer to warm through and finish off. If you haven't got an air fryer the oven will be fine to use.
In a wok.
1 finely diced onion
5 finely diced cloves garlic
2cm finely diced piece of ginger
1 large finely chopped chilli (remove seeds)
1 tablespoon oil
Fry this up up until soft but not browned, 5 - 7 minutes.
Cut the pork into pieces and add to wok. Fry for a few minutes to bring some colour to the pork. Add in:
2 tablespoons ketchup manis (sweet soy sauce)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon vinegar
Adjust according to balance of the salt and sweet and acid.
Add in 200ml water and cook for another 5 minutes. If the pork isn't tender enough, gently cook until it is. Add more water if necessary.
To finish off cut, or break the crispy skin and garnish the plate with it.
We added as a side, gently fried bok choy, but any vegetable will work.