Serves 1
Directions
- 1Begin by slicing the pork belly to roughly 1-inch pieces.
- 2Transfer to a bowl and add garlic and onion granules, white pepper, five spice, salt, and paprika, mixing until fully coated.
- 3In a separate bowl, mix garlic, ginger, sriracha, light soy, honey, rice vinegar, and sesame seeds.
- 4Place the pork belly pieces in a preheated pan on a medium high heat. I did this in two separate batches.
- 5Fry for 7 to 8 minutes until gnarly and golden on all sides.
- 6Remove the excess fat from the pan, then add the sauce.
- 7Bring to a simmer and stir until the sauce reduces and becomes caramelized and sticky.
- 8Garnish with fresh spring onion and serve on a bed of fluffy rice.
Ingredients
- 1 kg Pork Belly (Cubed)
- 1 Tsp Garlic Granules
- 1 Tsp Onion Granules
- 1 Tsp Chinese Five Spice
- 1 Tsp White Pepper
- 0.5 Tsp Salt
- 1 Tsp Paprika
- 2 Tbsp Sriracha
- 6 Tbsp Soy Sauce
- 4 Tbsp Honey
- 1 Tbsp Rice Vinegar
- 1 Tbsp Sesame Seeds
- 1 Tbsp Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- Spring Onion
Equipment
bowlpan
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