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