STICKY GINGER glazed
WHAT YOU NEED TO GET:
500g Bruemar Pork Belly, cut into small 2x2cm cubes
+ 1 teaspoon salt
+ 1/2 teaspoon black pepper
+ 1 tablespoon canola or peanut oil
+ 5 cloves minced garlic
+ 4 cm knob of freshly grated ginger
+ 1/2 cup honey
+ 1/4 cup sriracha or chili garlic sauce
+ 1 tablespoon rice wine vinegar
Cooked asian greens (Chinese Broccoli, Bok Choy, Pak Choy)
WHAT YOU NEED TO DO:
Whisk together honey, sriracha and rice wine vinegar for the sauce.
Pour oil into a pan or wok over a medium heat. While the oil heats, sprinkle Pork cubes with Salt and Pepper and toss to distribute evenly. Add the Pork in the pan. Let the first side brown. Flip the Pork until Pork is cooked evenly. Transfer the Pork to a plate.
Add in garlic and ginger, raise the heat to high and pour sauce mixture in and bring to boil. When bubbly and thickened, toss pork into sauce until thickly coated evenly.
Serve immediately on rice with wilted asian greens, spring onion and sesame seeds.