1 tablespoon vegetable oil
1 1/2 pounds pork belly
Salt and freshly ground black pepper
2 stalks celery, chopped
1 yellow onion, chopped
1 carrot, chopped
2 quarts pork or chicken stock
1 tablespoon minced fresh ginger root
1 tablespoon minced shallot
1 teaspoon olive oil
1 cup bamboo rice (see Cook's Note)
1 teaspoon salt
1/2 teaspoon ground white pepper
10 cloves garlic, sliced thin
2 tablespoons granulated sugar
1 1/4 tablespoons minced fresh ginger
1 1/4 tablespoons Korean red pepper
1 tablespoons Asian fish sauce
1 tablespoons soy sauce
1 1/2 teaspoons salt
1 English cucumber, sliced thin
1 carrot, julienned on a mandolin
1/4 cup fresh cilantro, chopped
1/4 cup chopped fresh ginger
1/4 jalapeno, rough chopped
1/2 cup granulated sugar
5 1/4 ounces red wine vinegar
2 3/4 ounces balsamic vinegar
1 1/3 tablespoons ketchup
1 1/3 tablespoons soy sauce
Zest of 1/3 orange
1 tablespoon cornstarch
1 cup sweet soy sauce
Ground, toasted macadamia nuts, for sprinkling
Sriracha, for serving
Bamboo rice is a type of short-grain white rice that has been treated with bamboo juice during milling, which gives it a pale green color. It tends to be moister than regular rice. Jasmine rice is a fine substitute in this dish.
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