Let's face it: Bacon is delicious. But it can get a little..._boring..._at the best of times. Use this recipe to completely surprise your guests with your ability to take a normal protein and spice it up wonderfully!
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1,5kg Pork belly, rind removed
1 Cup (250ml) chicken stock
1/2 Cup (125ml) soy sauce
1/2 Cup (125ml) dry sherry
3 Star anise
5cm Knob ginger, sliced
5 Garlic cloves, crushed
1/4 Cup (60ml) brown sugar
1 Bunch spring onions, chopped
1 Red chilli, finely chopped
Large handful coriander, chopped
Juice of 1 lime and extra for serving
Salt and milled pepper
Preheat oven to 160C.
Pop the pork belly into a roasting pan.
Mix chicken stock, soy sauce, star anise, ginger, garlic and brown sugar together and pour over pork.
Cover with foil and braise for 3-4 hours or until the pork is tender.
Remove pork from braising liquid.
Cover pork with a baking sheet and weigh down with cans for about 2 hours to press pork and set fat.
This makes it easier to slice into neat cubes.
To serve, cube meat. Cook braising liquid to reduce to a thick sauce.
Toss pork cubes into sauce to glaze and heat through.
Pop onto a serving platter, pierce with a bamboo skewer and top with salsa.
To make the salsa: mix spring onion, chilli, coriander and lime juice and season.
Serve with fresh lime
Makes about 30 cubes