The drunken pork was braised in a surprising combination of white rum, Worcestershire Sauce and black vinegar.
I cooked the meat on Sunday evening, left it on the counter for six hours or so and continued braising it early on Monday morning. When the pork was tender, I sliced and served it for lunch, drizzled with spoonfuls of the sauce in which it was braised.
Served with a sweet and piquant mango salsa equals fantastic lunch! I made my very carnivorous husband happy. Oh, I ruined his diet too.
- 400 grams pork belly
- 1 cup white rum
- 1/8 cup Worcestershire Sauce
- 1/8 cup black vinegar
- light soy sauce (I used Kikkoman), to taste
- Place the pork belly in a thick bottomed non-reactive pan. Pour in the rum. Bring to the boil and cook until the liquid is reduced by half.
- Pour in the Worcestershire Sauce, about two tablespoons of soy sauce and black vinegar. Lower the heat, cover and simmer for an hour and a half or until the pork is tender.
- Add water or broth if there appears to be too little liquid at any stage. No more than a quarter cup at a time though to prevent the sauce from getting soupy.
- Lift the drunken pork out of the sauce and transfer to a cutting board. Rest for 1o to 15 minutes before cutting.
- While waiting for the drunken pork to cool, heat the remaining sauce to reduce to a couple of tablespoonfuls. Adjust the seasonings, if needed.
- Meanwhile, make the mango salsa.
- Slice the mango to remove the stone. Cut the mango meat into small squares without piercing the skin. Scoop out with a spoon directly into a bowl.
- Peel the cucumber, scoop out the seeds, then cut into cubes about the same size as the mango. Do the same with the tomatoes. Why remove the seeds? To prevent the salsa from turning watery.
- Peel and roughly chop the onion.
- Add the cucumber, tomatoes, onion, green onion and cilantro to the mango in the bowl. Pour in the rice wine and fish sauce. Sprinkle the sugar. Toss gently.