480g pork belly with skin
2 tbsp freshly chopped ginger
1 bunch shallots, cleaned and roughly chopped
2 bulbs wild garlic, peeled and diced
80ml white soy
1L chicken stock
80ml black vinegar
100g salt (brine mix)
  1. Soak the pork in salted water (brine) overnight.
  2. Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
  3. Rinse the pork and cut into 2cm thick strips.
  4. Place into a baking tray.
  5. Add the ginger, wild garlic, chicken stock, white soy and black vineger.
  6. Cook for 4 hours. 
  7. Remove pork from liquid. 
  8. Serve with lots of fresh herbs and garden leaves.