Glazed pork belly and crispy wontons
Six nation snacks
This is a great snack to put on the table for any casual event. Sticky, spicy and sweat.
350g sliced pork belly
1tbs cardamom pods
3 inch ginger sliced
3 garlic cloves crushed
1 chilli split
4 star anise
3tbs bbq sauce
6tbs teriyaki sauce
6tbs soy sauce
For the glaze
3tbs white wine vinegar
3tbs tomato ketchup
3tbs toasted sesame seeds
1/2 lime juice
Begin by placing the pork belly slices into a pan and cover with cold water. Bring to the boil and refresh under cold water, to remove and impurity’s.
Return belly to the pan and again cover with water. Add all of the ingredients, except the glaze ingredients, and simmer for 1 1/2 hours until tender. Remove from the heat and allow to cool in the stock. This will keep the belly moist and allow it to absorb the flavours.
Meanwhile heat some oil in a small pan until hot. Fry the wonton wrappers until crisp.
Next heat a frying pan. Cut the belly slices into mouth sized bites. Fry on a medium heat in olive oil until crisp all over.
For the glaze add all ingredients to a sauce pan and reduce until sticky and glossy.
Mix the crispy belly and glaze together in a bowl.
Serve with some lime wedges and sliced chilli.