Tsing Tao Beer Battered Free Range Pork Belly, Compressed Cherry Tomato, Caramelized Chinese Chinkiang Black vinegar

How to make it

1. For Free Range Pork Belly:

   • Combine all ingredients in a pot and bring to a boil over medium-high heat;
   • Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes to develop the flavors;
   • Add the pork belly to the pot and braise for approximately 75 minutes, or until the meat is soft and tender;
   • Remove the pork belly from the liquid, drain, and allow it to cool.

    

2. For Tsing Tao Beer Batter:

   • Combine all ingredients in a mixing bowl;
   • Whisk thoroughly until the mixture is smooth and free of lumps;
   • Pass the mixture through a fine strainer for a silky texture.

    

3. For Compressed Cherry Tomato:

   • Slice the cherry tomatoes in half and place them into a mixing bowl;
   • Add the remaining ingredients to the bowl;
   • Transfer the mixture to a vacuum sealer and compress for 99 seconds. Repeat the process twice to enhance flavor infusion.

    

4. For Caramelized Chinese Chinkiang Black Vinegar:

   • Add castor sugar to a wok and pour in a spoonful of water;
   • Heat gently over medium heat, allowing the sugar to caramelize until it reaches a golden brown colour;
   • Carefully add boiling hot pork stock to the caramelized sugar, stirring well until fully dissolved;
   • Add the remaining ingredients, reserving the potato starch;
   • Thicken the broth by gradually adding potato starch diluted in water, stirring continuously to avoid lumps;
   • Taste and adjust seasoning as needed.

    

5. Finishing & Plating:

   • Spoon a generous amount of sauce onto the center of the plate;
   • Cut the braised pork belly into portions measuring approximately 5 cm × 4 cm × 1.5 cm;
   • Lightly dust each piece with potato starch, then coat with beer batter;
   • Deep-fry in a wok or deep fryer at 180°C until golden brown and crispy;
   • Place the fried pork belly slightly off-center to the right on the plate;
   • Garnish with compressed cherry tomatoes, Chinese broccoli, and snow fungus for color, texture, and balance.