Cooking time: 6 hours
- 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
- Jasmine rice or Bao buns
- Asian Slaw
- 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.
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