Ingredients (serves 2-3):
- 6-10 strips of belly pork
- 200g of sugar
- 1/2 teaspoon of dried coriander
- 2 cloves of garlic – finely sliced
- 1 teaspoon of chilli flakes
- 30g of fresh ginger – grated
- 200ml of soy sauce
- 1 tablespoon of vegetable oil
- Plenty of pepper
Mix together the sugar, coriander, garlic, chilli flakes, ginger and soy sauce in a bowl. Place the pieces of belly pork in the marinade and ensure that they’re nicely covered in the sauce. Once all of the pork is in the bowl, cover it with cling film and leave to marinate for at least 2 hours; overnight is better!
When you’re ready to cook the pork, remove the strips of belly from the marinade. Heat a frying pan up and add a little oil. Gently fry the pork, fat side down, until the fat is rendered off a little. Once the fat has been rendered off a little, tip the pork strips flat and pour over about half the marinade. Simmer the meat in the marinade for a couple of minutes per side. Remove the pan from the heat. Turn the grill on to a medium to high heat and place the strips of pork onto a foil lined oven tray. Place the tray under the grill and cook the pork for a further 5 minutes each side, basting with the leftover marinade regularly. Grill until nice the pork is slightly blackened.
Remove the pork and drain off the majority of the marinade. Serve up with fries, salad or both! Enjoy!
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