Sticky pork rasher cubes

SA Pork
4 servings Prep: 10 mins, Cooking: 15 mins
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Thick-cut pork rashers are turned into a delicious Asian-inspired dish with this easy recipe. All you need is steamed rice, chopsticks to eat with, and any variation of coleslaw. Brought to you by SA Pork.

By Independent Contributor August 03 2022
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Ingredients (11)

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 sugar
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
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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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