The whole pork belly is cured for 24 hours, then washed and slow cooked for 4 hours in an aromatic stock with ponzu, ginger, garlic, chilli, star anise and honey. We cool and press the belly, remove the skin and cut into neat portions ready to use. We reduce the stock to a sticky glaze and balance with vinegar and fermented chilli. Supplied vacuum packed with a separate bag of the honey soy glaze.
This is the ultimate restaurant style convenience food. The hard work is done for you, but the result is so satisfying and impressive. We love this pork with sticky rice and picked veg, in steamed buns, or over your favourite stir fry. The pork belly strips would also be great on ramen.
It’s also great to recreate your version the crowd pleasing pork belly and scallop dish - serve a piece of the glazed belly with a seared scallop and a few apple sticks for a show stopping starter.