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Slow-Cooked Pork Belly with Garlic and Chili Glaze

Nicky Corbishley
  • minutes
  • Serves 4 to 5

INGREDIENTS

1 l

hot chicken/veg stock

1 kg

Pork belly

1

Chilli, red

3 cloves

Garlic

2

thumb sized piece Ginger

1 tsp

Lemon grass

2 tbsp

Honey

3

Tbps soy sauce

2 tbsp

Brown sugar

1 tbsp

Caster sugar

1 pinch

Salt and pepper

2 tbsp

Vegetable oil

1 tbsp

Rice wine