|900 g||pork rashers — outer skin removed and cut into 25mm cubes|
|salt and black pepper — to taste|
|15 ml||Chinese five-spice powder|
|60 ml||cooking oil|
|100 ml||boiling water|
|45 ml||Chinese BBQ sauce|
|bunch||spring onions — finely chopped|
|30 ml||sesame seeds — pan roasted|
|2-3 cup||steamed rice — to serve|
|coleslaw — to serve|
Season the pork rasher cubes with the salt, pepper and Chinese five-spice.
Heat the oil in a wok or heavy-bottomed pan and fry the pork cubes in batches until cooked and crispy on the outside. Keep the batches of fried pork cubes warm while you fry the rest.
When all the pork cubes are fried and removed from the pan, add the sugar and water to the pan, stirring. Do not let it boil until all the sugar has dissolved.
Bring the sugar and water to the boil and continue simmering until it turns the colour of honey.
Add the Chinese BBQ sauce and pork cubes to the sauce and stir-fry until the pork cubes are coated and glossy.
Sprinkle with spring onions and sesame seeds and serve with the rice and coleslaw.
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