Ginger braised pork belly with pak choy and pickled carrots

Preheat oven to 150°C or 130°C fan.

Place the pork, fat-side up, in a 33cm x 22cm x 5cm baking dish or roasting pan. Add the ginger, garlic, thyme, and peppercorns, and pour over the stock. Cover tightly with foil and braise in the oven for 3 1/2 hrs, or until the pork is tender. Stand for 30 mins. Remove the pork from the braising liquid and transfer it to a carving board to cool for 30 mins.

Strain the braising liquid into a small saucepan. Spoon off the fat that rises to the top of the liquid. You should have about 3 cups of liquid. Bring the liquid to a boil over medium-high heat then simmer over medium-low heat for 25 mins, or until reduced by half. Whisk in the sugar and soy sauce. Simmer for another 10 mins, or until reduced to 3/4 cup. Set aside.

Meanwhile, to make the pickled carrots, place the carrots in a heatproof container. In a small saucepan, combine the vinegar, water, sugar, and salt, and bring to a simmer over medium-high heat. Pour the vinegar mixture over the carrots and refrigerate, uncovered, for 1 hr, or until completely cooled. Set aside at room temperature.

To serve, cut the pork into 4 equal pieces. Place pork pieces, fat-side down, in a large non-stick frying pan. Cook over medium heat (the pork will start to release some of the fat which is what you will use to sear it) for 20 mins, or until crisp and brown on all sides.

While the pork is crisping, heat another large frying pan over medium-high heat for 1 1/2mins. Add the oil then add the pak choy and cook for 3 mins, or until the leaves begin to wilt.

Arrange the pork on a platter. Place the pak choy leaves in a bowl. Using tongs, remove the carrots from the pickling liquid and place in a bowl. Spoon the sauce over the pork, allowing it to pool and glaze. Garnish with peanuts and coriander. Serve immediately.