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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. 

Market list. 

350g sliced pork belly

1tbs cardamom pods

3 inch ginger sliced

3 garlic cloves crushed

6 cloves

1 chilli split 

4 star anise 

3tbs bbq sauce

6tbs teriyaki sauce

6tbs soy sauce 

Wonton wrappers 

For the glaze

3tbs white wine vinegar 

3tbs honey

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. 

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