Crispy sticky Chinese pork belly
This is the last of the “photographed in the actual darkness of winter series” thanks be to god. Also if anyone wants to try take decent food photos in my parent’s kitchen which has about 600 overhead spotlights be my guest :))
Method 🍷
1. Put your chicken stock, ginger and garlic in a saucepan with a lid and bring to the boil. Add in the rice wine and sugar, then add the pork belly and reduce to a simmer. Cover and allow to cook for 2 hours
2. When done, chop the pork up in to pieces and set aside the broth
3. Heat some oil in a pan and add the pork belly to crisp it up
4. Add a mix of the honey, soy sauce, ginger, garlic and brown sugar in and mix to coat the pork
5. Fry your rice using a small bit of the broth for flavouring
6. When the pork has crisped up nicely and turned all sticky, serve with the rice
