- 100 ml - boiling water
- 15 ml - Chinese five spice
- 100 ml - sugar
- 45 ml - char siu sauce
- - about 15 ml oil
- 800 kg - boneless pork belly, skin removed
- - chopped spring onions and chilli
Oven temperature: 180°C
1 Preheat the oven. Rub the meat wellwith the spices. Place in a roasting panand cover tightly with foil. Roast for about 1½ hours. Switch off the oven and allow the meat to cool inside until you can work with it. Using a sharp knife, cut the meat into bite-size chunks.
2 Heat the oil in a pan (remember, the pork is also fatty) and fry the bites until crispy all over. Remove and add the sugar and water to the pan, stirring until all the sugar has dissolved, then bring to the boil. Boil until the sugar caramelises and turns the colour of honey.
3 Add the char siu sauce to the caramel, spoon the crispy pork bites into the pan (be careful, it may spatter), and stir-fry until the cubes are syrupy and glossy. Sprinkle with chopped spring onions and chilli and serve with sticky rice and overnight coleslaw.
Slice 1 medium cabbage (you need about 500ml), thinly slice 1 white onion and5 radishes, and mix well with 125ml sugar in a shallow bowl. Bring 180ml rice wine vinegar, 45ml sesame oil, 5ml mustard powder and 3ml anise to the boil and pour hot over the cabbage. Seal the bowl with cling film and refrigerate for at least 3 hours or overnight. Drain the sauce and season to taste with salt and chopped fresh coriander.