One Pan Peri Peri Pork Belly

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Pork belly slices		3
Rice wine (sake)		1 tsp
Soy sauce		1 tsp
Chinese chili bean sauce (Tobanjan)		1 tbsp
Soy sauce		1 tbsp
Sugar		1 tbsp
Tomato ketchup		1 tbsp
Honey		1 tsp
Chicken stock		60ml
Wholegrain mustard		1 tbsp
Sesame seeds		as required

Method

Prep

5min

Cook

10min

Mix together the tsp of rice wine and soy sauce and rub well into the pork. Keep aside for 5 minutes.

Lay the pork belly fat side down in a frying pan without oil and fry on high heat, turning over to cover all sides. After 5 minutes, pour in all the seasonings from chilli bean sauce to chicken stock.

Cook for 8 minutes on medium heat, basting the pork with the sauce all the while. Turn the heat off and allow to finish cooking on residual heat for 5 minutes. Transfer to a serving dish and sprinkle with the sesame seeds.

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