I really fancied something tasty and aromatic, so with a kilo of pork belly to hand and a visit to my Asian pantry, what better than a Chinese Sticky Pork, a classic dish served in every Chinese restaurant. This dish has three simple steps, the braising of the meat, frying it off to a golden brown, then cooking the pork in the sweet sticky spicy sauce. This dish can be served with white rice, or as part of a banquet. Enjoy ;0)
Serves 4 as part of a banquet
Add the pork, stock, thumb of ginger, garlic, caster sugar and star anise in a pot and bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. Allow as much liquid to drain off as you can, as you want to minimise splatter in the next step.
Chop the pork into bite sized chunks. Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with steamed white rice