Sometimes I seek to design an interesting meal, sometimes I’m just having an imaginative day. Sometimes, doing something new is triggered by a habit of mine – turning up at the local butchers mid-morning on a Saturday, when they are starting to run out of things.
This time, I ended up with a scrummy – looking belly pork joint, and with Christmas fast approaching I fancied something a little different from the traditional Bramley apple.
My research into asian-style dishes, however, revealed that most recipes online seem to require half the contents of a Chinese supermarket to make the sauce. Time for that other culinary habit – improvisation!
- 1 belly pork joint - just big enough for two
- 1 desert spoon honey
- 1 desert spoon soy sauce
- 1/2 tsp chilli powder
- ground ginger, to taste
- 2 cloves garlic
- 1/2 stock cube
- a little corn flour
- Crush or finely chop the garlic. Mix the honey, soy sauce, chilli, garlic and ginger into a smooth paste.
- Place the pork in the slow cooker and rub the paste in thoroughly.
- Boil the kettle. Mix the stock cube and cornflour into a paste, then stir in 1 litre of water from the kettle.
- Pour the stock around the pork, put the lid on immediately and cook on low all day.
I served this with steamed stir fry vegetables and boiled rice. The result was really tasty – the pork was melt-in-the mouth tender, and beautifully aromatic. For a more full-bodied Chinese flavour I would double the amount of sauce I rubbed into the pork.