Slow Cooked Sticky Pork Belly

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PORK BELLY INGREDIENTS

1 kg rindless pork belly slices, each piece about 8cm long

1 litre of hot chicken stock

1 piece of peeled ginger about 3 cm long, finely chopped

3 cloves of garlic, peeled and chopped in half

1 tbs rice wine ( or dry white wine)

1 tbsp caster sugar

GLAZE

2 tbsp vegetable oil

pinch of salt and pepper

2cm piece of ginger, peeled and finely chopped

1 red chilli, finely chopped

2 tbsp honey

2 tbsp brown sugar

3 tbsp soy sauce

1 tsp of lemongrass paste ( lemongrass blitzed with vegetable oil)

Add all the pork belly ingredients to the slow cooker and cook on low for 4-6 hours. This does not include the glaze ingredients.

Drain the pork. The liquid can be used as a base for a thai inspired soup!

Allow the pork to cool, then chop into bite sized chunks. Trim off fat as required.

Mix the glaze ingredients in a bowl

Add 1 tbsp of vegetable oil to a frypan. Heat the pork and cook on high heat until the pork starts to turn golden.

Pour the glaze over the pork and cook until the pork is dark and sticky.