Sublime

• 1 2-inch piece of fresh ginger, split


• 2 shallots, split


• 1 garlic bulb, split


• 11⁄2 cups sake


• 1⁄3 cup maple syrup


• 1⁄3 cup soy sauce


• 1 cup chicken stock


• 1 4x6inch piece of kombu


• 2 lbs skinless pork belly


• 1 Tbsp cornstarch


• 2 tsp water


• 2 tsp rice vinegar


• Sliced scallions, for serving


• Maple furikake, for ser

Author Sarah Wilson advises those who slip up on her ‘I Quit Sugar’ program to eat a pork chop. One reason is that the fat and protein in the pork helps to stabilise blood sugar. However, another – and greater – reason is that it gives the person a proactive course of action to deal with the inevitable slip-up.

pork jeon,

Like pepper-dusted decorations, the lozenges the size of small loaves hanging in Italian salumerie or delis are guanciale, whole pig cheeks cured in salt. Look at a cross-section and you will see guanciale is mostly fat, streaked with pink meat. But what gorgeous, seasoned fat! That renders into sweet, rounded melted fat and a nugget of meat.