RECIPE by Laura Meng Chee Lea
Pork Sweets

(Pork Sweets)

Chinese Year of the Pig

With Chinese New Year just around the corner, I knew exactly what dish to share when Tom asked if I would contribute a recipe to The BIB Wine Co.

Chinese Pork Sweets
(serves 3-4)

600g pork belly strips (skin off)
2-5 tbsp honey
2 spring onions 
1 tbsp sesame seeds  
Pak Choi, Choy Sum or other greens

for the marinade:

1 tbsp Chinese 5 spice
1 tsp dried chilli flakes (more if want hot)
1 tbsp sesame oil
1 tbsp Chinese rice wine (if you have it)
1 tbsp Oyster sauce (if you have it)
1 tbsp light soy sauce 

(substitute Soy with Tamari for gluten free version, you may have to leave out the oyster sauce as gluten free versions are hard to find)

Cut the pork belly into 2-3cm chunks. Coat in marinade ingredients, mix and leave aside. This could be done the night before but I often give them just 30 mins or so and they're still great.

Heat a frying pan to a medium high heat with a drizzle of cooking oil. Once hot add marinated pork chunks to pan. Fry on all sides until golden brown. Make sure they have room to breathe and if needs be do this stage in batches to avoid overcrowding. Reduce heat to medium. Add all belly chunks back to the pan (if you've been doing in batches). Cook for another 10-15 mins, stirring occasionally until all the pork belly has been cooked through. Once ready you'll need to drain off the excess fat from the pan and drizzle the honey over the pork (add more chilli oil or flakes at this stage if you want it to be spicier). Cook until belly sweets are caramelised and sticky (just one or two minutes). Stir through sesame seeds and chopped spring onion to serve.

Serve with boiled rice and greens. I like to serve this with Choy Sum stir fried with garlic and soy. But Pak Choi works well as would any leafy greens.

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