Prep time: 5minsCooking time: 6 hoursServings: 6 Ingredients 1kg boneless pork belly or pork slices 1 squollop (or 1/4 cup) of Happy Valley's Sq...Read More
Prep time: 5minsCooking time: 6 hoursServings: 6 Ingredients 1kg boneless pork belly or pork slices 1 squollop (or 1/4 cup) of Happy Valley's Squeezy Rewarewa honey 1/2 cup soy sauce 1/4 chinese cooking wine (Shaoxing Wine) 1 cup water 2 cloves garlic, finely minced 1 tsp grated ginger 2 tbsp corn flour 1 tsp white pepper Spring Onion Coriander Servings suggestions: Jasmine rice or Bao buns Asian Slaw Method Dice pork belly into inch sized cubes. Toss pork belly in corn flour and white pepper, shake off any excess. Mix together soy, honey, shaoxing wine, water, garlic and ginger. Place pork in slow cooker, pour over the sauce. Stir to coat and cook on high for 4-6 hours or low for 8 hours (see recipe notes) or pressure cook for 25 minutes. When cooked pork should be tender and starting to fall apart. Carefully drain off the sauce into a saucepan and reduce for 10 minutes to thicken and get stickier. Taste the sauce and if you like a particularly sweet sauce add a squizzle more of honey. In a large non stick pan carefully fry off the pork in batches until nicely caramelised. Normally about two batches so not to over crowd the pan. Toss the pork pieces through the reduced sauce, use as much or as little sauce as you like. Serve on steamed jasmine rice with slaw or use as a filling in Bao buns with slaw and Japanese mayo. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!
Prep time: 5 mins Cook time: 12-15 minsServings: 12 bars Ingredients 2 and 1/2 cups rolled oats (standard rolled oats or quick cook oats...Read More
Prep time: 5 mins Cook time: 12-15 minsServings: 12 bars Ingredients 2 and 1/2 cups rolled oats (standard rolled oats or quick cook oats, not wholegrain) 2 squizzles (or 1/4-1/3 cup) of Happy Valley's Squeezy Rewarewa Honey 1/2 cup thread coconut 1/4 sunflower seeds 1/2 cup flour 1 tsp baking powder Pinch of salt 1 egg 100g butter 50g dark chocolate, melted (optional) Optional add ins 1/4 cup chopped dried fruit 1/4 cup chopped nuts Method Preheat oven to 180 °C. Combine rolled oats, coconut, sunflower seeds, flour, baking powder and salt in a bowl. Melt together honey and butter. Use 1/3 cup if you prefer a sweeter bar. Pour into dry ingredients, mix well. Add egg to the mixture and stir through. You should have a firm sticky mixture. Line a slice tray and press the mixture into it, about 1cm thick. Wet your hands or spatula to make this easier. Bake for 12-15 minutes until golden brown and firm to the touch. Remove from the oven and slice into bars with a sharp knife while still warm. If you would like to add a chocolate drizzle melt the chocolate and drizzle over bars and allow to set. Let us know! Tag us on Instagram with your recipes, photos and reviews! We’d love to see them!