Name: Sticky pork rasher cubes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 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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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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Method:

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.