steamed greens (like Pak choy, kale or Spinach), to serve
Bring a pot of salted water to a gentle boil over medium heat. Remove the skin from the pork belly without cutting away too much of the fat. Slice the pork belly into 6cm x 6cm squares; add it to the boiling water and simmer, 12 minutes. Remove the meat with a slotted spoon and discard the water.
Heat the oil in a pot over medium heat. Add the onions and garlic and sauté, 3 minutes. Stir in the ginger, Miso paste and sugar and sauté, 2 minutes. Add the star anise, cinnamon, bay leaves and pork and sauté, 5 minutes. Stir in the Coca-Cola, stock and soy sauce. Reduce the heat to low and cover the pot partially with a lid. Simmer for 3 hours until the meat is fork-tender. Season the broth to taste.
Use a slotted spoon to dish the meat up into serving bowls with the rice. Spoon some broth over the meat and garnish with spring onions and sesame seeds. Serve with steamed greens on the side.
To make steamed greens that are tender but still has a bit of crunch, simply place a bamboo steamer over a pot of simmering water. Add the greens to the steamer, cover with its lid and steam the greens for 2-3 minutes. The vegetables can be served immediately or refreshed in ice water to retain its colour if needed for later use.
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