Sticky Pork Belly Bites

Ingredients

• 680 g (1½ lb) Skinless pork belly, cut into 2.5 cm (1 in) cubes
• 1 tsp Fine salt
• 3 Garlic cloves, finely grated
• 1 tbsp Fresh ginger, finely grated
• 3 tbsp Soy sauce
• 3 tbsp Brown sugar
• 1 tbsp Honey
• 1 tbsp Gochujang
• 1 tbsp Rice vinegar
• 60 ml (¼ cup) Water
• 1 tbsp Toasted sesame seeds
• 2 Spring onions, thinly sliced

You’ll need: Roasting tin, Foil, Slotted spoon, Small pan

Method

1. 1

   Season and roast. Heat the oven to 180°C (350°F). Toss the pork belly cubes with the salt and spread them in a single layer in a roasting tin with space between. Cover tightly with foil and roast for 40 minutes, until tender.

2. 2

   Crisp up. Take off the foil and increase the oven to 220°C (425°F). Roast for 15 to 20 minutes more, turning once, until the edges are deep golden and crisp. Watch the last few minutes closely.

3. 3

   Drain the fat. Carefully lift the cubes into a bowl with a slotted spoon. The tin holds a lot of very hot fat: leave it to cool before pouring it into a heatproof container, and do not pour it down the sink.

4. 4

   Make the glaze. While the pork roasts, stir the garlic, ginger, soy sauce, sugar, honey, gochujang, vinegar and 60 ml (1/4 cup) water in a small pan. Simmer over medium heat for 4 to 5 minutes, until thick and syrupy and the bubbles are large and slow.

5. 5

   Toss and serve. Tip the glaze over the hot pork and toss to coat every cube. Scatter over the sesame seeds and spring onions and serve straight away, with cocktail sticks or on a bed of rice.