4 tablespoonssoy sauce (sub tamari if gluten free)
For the garnish
scallions, chopped on the bias
Tried and True Combo.
This Asian-inspired combo makes for a delicious, succulent meal. Substitute ramen or udon noodles for the rice if you’re feeling creative. Recipe by Kelly Armetta. Food styling & photography by Kassie Borrosen.
For the Pork Belly
Step 1Season belly with 5 spice. Sear on both sides.
Step 2In a large pan, add in the belly, soy sauce, rice vinegar, garlic, ginger, and onions. Cover with two cups of water.
Step 3Place into oven and slow cook for two hours or until pork belly is tender but can still hold its shape.
Step 4Remove pork and strain broth into a new pot.
Step 5Add additional water or stock and simmer to adjust flavor and broth body.
Step 6Skim impurities and fat as it rises to the surface of the broth.
Step 7Adjust strength of broth with seasoning and water.
For the Pickled Vegetables
Step 1Combine vinegar, salt, pickling spice, sugar, and water
Step 2Simmer to infuse spices into brine and strain.
Step 3Pour hot brine over vegetables and let pickle for two hours.
Step 4Remove from brine and dice.
For the Soy Egg
Step 1Steep in boiling water for 3 minutes.
Step 2Once cooked, let cool and peel. Add soy sauce and marinate for 5 to 6 minutes, turning over halfway through. Remove from soy and reserve for service.
For the Barramundi and Final Dish
Step 1Cut pork belly into thin squares or rectangle pieces.
Step2Sear slowing in a pan to render fat and crisp up the pork.
Step 3While the broth is hot, gently poach the barramundi in the liquid for approximately 4 minutes.
Step 4Build each bowl with a small portion of rice. Top with barramundi. Split the soy eggs. Garnish with pickled vegetables and egg halves. Ladle the broth slowly onto the side of the bowl. Place the crispy pork belly on top of the fish. Sprinkle with sesame seeds and scallions.