Sticky slow cooked Chinese pork belly

Ingredients

• 1 kg Pork belly (rindless)
• 1 litre chicken stock
• 12 gr (2.5 teaspoon) ginger minced
• 3 cloves garlic minced
• 1 tbsp rice wine vinegar
• 1 tbsp caster sugar
• Salt and pepper to taste
• STICKY GLAZE
• 1 tbsp oil
• 12 gr (2.5 teaspoon) ginger minced
• 1 red chilli (finely chopped)
• 2 tbsp honey
• 2 tbsp Brown sugar
• 3 tbsp dark soy sauce
• 1 tbsp lemongrass paste
• FOR SOMETHING SPECIAL
• add Valcom water chestnut slices (227 gr)

Method

1. Slice the pork belly 3/4" (approx 2cm) thick and 3" (approx 7.5 cm) in length strips
2. In a heavy based pot, heat the chicken stock with ginger, garlic, rice wine and caster sugar. Place the pork belly pieces into stock and bring to the boil. Reduce heat to low and simmer with lid on for 1.5 hours
3. While this is simmering, mix the glaze ingredients together in bowl and set aside.
4. Drain water chestnut slices and combine well with 3 tbsp each of all purpose flour and cornflour. Set aside.
5. Once the pork belly is ready. Drain and cut into 1" chunks
6. In a frying pan, heat 1 tbsp oil and fry the pork belly pieces with a pinch of salt and pepper (if desired). Turn often until golden brown. If you would like rice or noodles; this is the time to get this started
7. Pour the glaze in and continue to stir the pork pieces until they turn dark and sticky
8. In another frypan add a good drop of oil and add coated water chestnuts. Turn occasionally until slightly golden.
9. Plate up your delishious sticky pork belly with rice and water chestnuts. Enjoy!

Product used in recipe

• VALCOM - VALCOM WATER CHESTNUT SLICED