Sticky Chinese Pork Belly
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Serves: 4-5 servings (served with rice and veg)
Ingredients
Slow Cooked Pork Belly:
1kg/3 lb. pork belly sliced, chopped in half (each piece being approx. the length of your index finger)
1 litre/33 oz. hot chicken/veg stock
1 thumb sized piece of ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp. vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger, peeled and minced
1 red chile
2 tbsp Honey
2 tbsp. brown sugar
3 tbsp soy sauce
1 tsp lemon grass
Instructions
Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients). Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
Chop the pork into bite sized chunks. Add 1 tbsp. of oil in a frying pan, and then mix the remaining glaze ingredients in a small bowl. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky. Remove from the heat and serve with some rice and green veg.
From kitchensanctuary.com