About the Recipe
This recipe is inspired by various Asian flavours. However, it is mainly inspired by my love for ginger.
Ginger is a simple ingredient that pairs well with both sweet and savoury dishes and this dish highlights its potential in a savoury context.
Ingredients
For the sauce
1 thumb sized knob of ginger, sliced
2-3 spring onions (white part; save the greens for the topping)
1 tablespoon light soy sauce
2-3 tablespoons honey (or syrup)
4 cloves garlic, smashed
300g pork belly
Greens of spring onions
Sesame seeds
Preparation
Fry your pork: make sure the pork is cut into bite sized pieces and then fry in a little amount of oil in the pot you intend to use to boil the pork. Fry until a light golden brown colour, this is not intended to cook it but instead develop an extra layer of flavour.
Once your pork is cooked, cover it in enough water to boil and add all the sauce ingredients.
After around 2-3 hours, remove the pork and strain the sauce.
Fry the pork in a pan to develop a slightly crunchy crust and then add the sauce - reduce until it coats the pork so it is slightly thick, sticky and delicious.
To serve sprinkle with spring onions and sesame seeds.