- 500g pork belly – no bone and rind removed
- Olive oil
- Togarashi spice
- Sticky Bitter Orange Dipping Marinade
- 125g sugar
- 30m red wine vinegar
- 500ml chicken stock
- 10ml soy sauce
- 35 drops Angostura Bitters
- 1 orange
- 15g corn flour
- 20ml water
- 30g butter
Halve the pork belly pieces, place on a skewer and drizzle with olive oil. Season with salt and togarashi spice. Togarashi has a nice chilli bite so use as much to suit your taste buds.
In a preheated pan, pan-fry the pork on medium heat until golden on both sides. Turn down to a low heat and continue cooking until cooked through.
Method for Sticky Bitter Orange Dipping Marinade:
Place the sugar in a pot on a medium heat, allow the sugar to melt and start to caramelise. Once the sugar reaches a light brown colour; deglaze with red wine vinegar and stock.
Bring the sauce to the boil and reduce by half, add the juice of one orange, Angostura Bitters, soy sauce, and butter.
Dissolve the corn flour in the water, thicken the sauce with the corn flour and water solution and season with salt.
Serve the pork skewers warm with the sticky sauce in a bowl on the side for dipping or drizzled liberally over them.