Sticky Asian Pork Belly
Pork belly is one of those cuts of meat you just don’t buy that often, maybe it’s because how to cook it or that it is slightly fattier than other choices out there BUT the only thing I can say is that you’re missing out on a TREAT! As this Sh*t is TASTY! £4 for 650g of awesome high quality pork!
We’re going to bake it so the meat stays gorgeously tender; the top goes golden and crispy then giving it a gorgeous quick asian glaze making it sticky and devishly moreish!
- Pork Belly
- Vegetable Stock
- 3 Garlic cloves and Thumb size bit of Ginger
- 2tbsp Honey
- 1-1.5tbsp Soy sauce
- 1tbsp sesame seed oil
- Chopped spring onion as a garnish
SET oven to 200 fan assisted or 220 Normal
DRY the skin of the pork off
CUT criss-cross over the skin
COAT thoroughly in salt to help dry out the skin, add some grated ginger and minced garlic too
PLACE salted pork belly on a wire rack that’s placed on top of a baking tray
FILL baking tray with stock – This will create steam in the oven and keep the meat below tender
BAKE for 30mins or till top is crispy – Optional; you can flash grill the top to really crisp it up
CHOP into bitesize pieces
CHUCK in a frying pan with sesame seed oil and golden
ADD honey and soy cooking till a sticky sauce in created – about 5mins
SERVE with chopped spring onion on top
BOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOM! Ahhh DAMN!!! It tastes good sweet, sticky outer with a crispy pork crackling and soft succulent meat this is a dish to BEHOLD! It’s not Gray Skull giving He-Man powers it’s this stick asian pork belly!!
From Will, that guy who ride battle cat into his kitchen
Get PRIMAL, Be Happy!