Farm To Fork Pork Belly Bites with Sticky Rice

Pork Belly

Remove skin from pork belly, this can be used to make crackling. Cut the meat into evenly sized bitesize pieces. Mix olive oil with sweet chilli sauce, honey, chopped garlic, and grated ginger. Cover pork belly bites with most of the mix, reserving some for glazing a little later, and leave to marinade for at least two hours. Spread onto a baking sheet lined with parchment paper and bake in a pre heated oven set to 190°C/GM5 for 20-25 minutes. Remove from oven, turn the bites over and brush with glaze before returning to the oven set to 165°C/GM3 for another 30 minutes until cooked through

Sticky Rice

Wash rice with water, then place in a sauce pan with coconut water in a ratio of 1 part rice to 2 parts liquid, stir once. Bring to a gentle boil and then reduce heat and leave to cook for about 13 minutes until all the liquid has been absorbed.

Serve pork belly on a smoking BBQ with extra glaze, place rice into a rounded cup and turn out into a bowl. Garnish with red chillies, spring onion, chopped parsley and sesame seed.