Inspired by spicetheplate.com
Prep time: 5mins
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
Jasmine rice or Bao buns
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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