Sweet and Spicy Glazed Hoisin Pork Belly

Melt-in-mouth tender fatty pork belly cubes slow-rendered and tossed in a sticky sweet and spicy glaze of hoisin, ketchup, honey, ginger, garlic, and chili.

Ingredients

• 400 g high fat pork belly (no skin)
• Large thumb of ginger
• 4 cloves of garlic
• 1 scotch bonnet chili
• 2 tbsp ketchup
• 2 tbsp hoisin sauce
• 2 tbsp honey
• 2 tsp sesame oil
• 1 spring onion

Directions

1. Cut the pork belly into 1-inch cubes.
2. Place the pork belly cubes fattest-side down in a dry small frying pan, cover with a lid, and cook over the lowest possible flame to render the lard.
3. Turn the pork 3 or 4 times until all sides are golden and the fat is fully rendered to melt-in-mouth texture, taking about 1 hour.
4. Remove the pork belly to a bowl and cover, then pour out about half of the liquefied lard and reserve for other uses.
5. Sauté diced ginger, smashed garlic cloves, and chopped chili in the remaining lard until softened, then stir in the ketchup, hoisin sauce, and honey, simmering over very low heat until thickened.
6. Return the pork belly to the glaze, cook on low for another 2 minutes, let rest for 5 minutes, and garnish with thinly sliced spring onions before serving with steamed white rice.