Sticky pork belly bites

SA Pork
4 servings Prep: 20 mins, Cooking: 20 mins
Rate this recipe
This recipe combines two cooking methods to create the most divine flavour. Choose a piece of pork belly that has more meat than fat and pop in at your local Asian grocer for some Chinese BBQ sauce – we used char siu sauce.

By Independent Contributor November 07 2022
0
SHARES
6.3k
VIEWS
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (8)

800 g pork belly — boneless and skin removed
15 ml Chinese five-spice powder
15 ml oil
100 ml sugar
100 ml boiling water
45 ml char siu sauce
spring onions — chopped
fresh chillies — chopped
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 180°C.

Rub the meat well with the spices.

Place in a roasting pan and cover tightly with foil.

Roast for about 1 1/2 hours.

Switch off the oven and allow the meat to cool inside until you can work with it.

Using a sharp knife, cut the meat into bite-size chunks.

Heat the oil in a pan (remember, the pork is also fatty) and fry the bites until crispy.

Remove and add the sugar and water to the pan, stirring until all the sugar has dissolved, then bring to a boil. Boil until the sugar caramelises and turns the colour of honey.

Add the char siu sauce to the caramel, spoon the crispy pork bites into the pan (be careful, it may spatter), and stir-fry until the cubes are syrupy and glossy.

Sprinkle with chopped spring onions and chilli, and serve with sticky rice or overnight coleslaw.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.