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