About the Recipe
Sticky Pork Belly Served with rice and maybe a few Asian greens tossed about in a pan, this could quickly become a camp fav.
Ingredients
For the Pork:
2 pound pork belly with the rind/skin removed. Cut the pork belly into slices about the length of your finger and cut each in half.
4 ¼ cups chicken stock
1 piece of ginger about the size of your thumb finely chopped.
3 cloves of garlic chopped in half
1 tbsp rice wine
1 tsp sugar
For the glaze:
2 tbsp of vegetable oil
1 piece of ginger about the size of your thumb minced very fine
Pinch of salt and pepper
1 red chili finely chopped (optional). If you leave the seeds in it gets hotter
2 tbsp brown sugar
2 tbsp honey
3 tbsp dark soy sauce
1 tsp lemongrass very finely chopped.
Preparation
Step 1
Place the pork belly ingredients into the camp oven and bring to the boil. Place the lid on and reduce the heat source down to create a low simmer for approx. 2 hours.
Step 2
Take off the heat and drain the pork of the liquid. (You can use the liquid to make a rich Asian soup for another meal just keep it cool in the cooler till you are ready to use it the next day)
Step 3
Chop the pork belly into bite-sized pieces
Step 4
Place the frying pan over heat and add 1 tbsp oil, the pork belly pieces, salt and pepper and fry on a high heat until the pork starts to turn golden.
Step 5
In a separate bowl mix together the glaze ingredients. Once combined, pour the glaze over the pork and continue cooking.
Step 6
Once it appears dark and sticky, take it off the heat. Add rice or noodles and enjoy