Sticky Ginger Pork with Pineapple, Chilli and Mint Salad
Sticky Ginger Pork
500g diced boneless pork belly
25g shredded or grated ginger root
4 tablespoons soy sauce
25g dark brown sugar
2 tablespoons rice vinegar (or any white vinegar)
1 tablespoon cooking oil
1 tablespoon honey
1 tablespoon sesame seeds
4 finely chopped scallions
Method
Mix the ginger, soy, sugar and vinegar in a bowl and mix in the pork belly to coat.
Marinate in the fridge for at least 2 hours.
Remove pork from marinade and pat dry (leave the ginger in the marinade).
Heat the oil in a large pan until smoking hot.
Add the pork and cook on all sides to seal.
Lower the heat and cook for a further 10 minutes turning frequently.
Add the reserved marinade, honey and sesame seeds with 50ml water.
Cook until the liquid is thick and turn off.
Rest pork for 5 minutes then place in a bowl.
Boil the juices back to syrupy and pour over the pork. Garnish with the chopped scallions.
Pineapple, Chilli and Mint Salad
1 pineapple, peeled, “eyes” removed, quartered core removed and chopped
1 red chilli, deseeded and chopped (keep seeds in if you like it hot)
4 sprigs mint, leaves removed and chopped
Small Handful fresh coriander, chopped finely
1 teaspoon Thai fish sauce (use ½ teaspoon salt if you don’t have it)
1 small red onion, finely sliced
2 teaspoons castor sugar
Juice 1 lime
Method
Mix the chilli, sugar, Thai fish sauce and lime in a bowl and whisk.
Toss in the pineapple, mint, coriander and red onion. Mix well.
Serve on the side with the pork.
