On a bit of a twice cooked roll I decided to apply the technique to pork belly. Using similar ingredients for the quail masterstroke however with the addition of coconut water instead of water (the flavour with coconut water is difficult to describe but adds a soft sweetness with lovely fresh coconut back notes).
The pork belly was braised in this liquid for a good 90 minutes, until it was very tender. I then drained it keeping the liquid as per the quail and once wrapped in cling film weighted it down in the fridge overnight.
The result is a perfectly flat piece of pork that can be cut into squares (offcuts I used in a little sauté of leek and pork to serve) and cooked skin side down until the skin is golden. Again the sauce was reduced and served on the side with some Chinese steamed buns which were really fun to make and easy. Another very delicious dish and a gorgeous way to cook pork belly as the fat is fully rendered, the skin crisp but not bubbling and the meat meltingly tender and flavoursome.
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