1kg pork belly
8 garlic cloves, crushed
2cm knob ginger, grated
¼ cup white vinegar
¼ cup golden caster sugar
Dice the pork into 2cm cubes, place in large pot with garlic, ginger, vinegar and sugar. Cover with vegetable stock. Bring to the boil then simmer on a low heat for 3-4 hours. Remove from liquid, drain on a paper towel.
In a wok, on a high heat place a small amount of sesame oil, when hot add the pork and sticky sauce, cook until pork is caramelized with the sauce and sauce has reduced until it is coating the pork, turning the pork frequently to prevent burning.
Honey & Chilli Sticky Sauce
½ cup honey
1 tbsp tamari
1 tbsp rice wine vinegar
2 sml red chilli, finely diced
Place all ingredients into a small saucepan, gently heat until honey melts. Set aside.
¼ cucumber, seeds removed and finely sliced
1 spring onion, finely sliced on a long angle
½ red sweet pepper, finely sliced
½ orange sweet pepper, finely sliced
½ yellow sweet pepper, finely sliced
Combine all ingredients
Honey & Chilli Dressing
1 tbsp honey
2 limes, juiced
1 medium red chilli, finely sliced
2 tbsp rice wine vinegar
combine all ingredients. Dress the salad with the dressing
Serve with rice, top with the salad. Garnish with chopped coriander.