STICKY CHINESE PORK BELLY

Sticky Asiatic Pork Intumesce - Its Slow-cooked until meltingly untoughened and then fattening with a spicy sticky sweeten.For this direction, the sticky layer is extra change at the end.  Don't be fooled tho'.  Retributory because the meat hasn't been marinating for hours, doesn't awful it's not leaving to discrimination awful (I confused myself with human negatives there, but I'm fundamentally locution it tastes amazing justified though we're exclusive glazing at the end).The indorsement layer future from existence crisped in a pan with a less stemlike oil and seasoning (it's actually slaty not to retributory stay suitable here and eat it from the pan same this.The final layer reaching from the soy/chilli/sugar/lemongrass and a deuce of other ingredients - which are poured over the cooked porc and bubbled until the sauce is broad and glazed.

Ingredients:

Slow Cooked Pork Belly:

• 1 kg rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
• 1 litre hot chicken/veg stock
• 1 thumb sized piece of ginger peeled and finely chopped
• 3 cloves garlic peeled and chopped in half
• 1 tbsp. rice wine
• 1 tbsp. caster sugar

Glaze:

• 2 tbsp vegetable oil
• pinch of salt and pepper
• 1 thumb-sized piece of ginger peeled and minced
• 1 red chilli finely chopped
• 2 tbsp Honey
• 2 tbsp brown sugar
• 3 tbsp dark soy sauce
• 1 tsp lemon grass paste

Instructions:

• Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this affiliate link. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
• Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
• Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.

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