Serves 4-6 as a canapé
1.5kg of cooked pork belly (cold)
75ml soy sauce
1 tbsp Chinese 5 spice
1 tsp Gochujang (Korean red pepper paste)
½ tsp sesame oil
1 tbsp black sesame seeds (toasted)
1 tbsp white sesame seeds (toasted)
For this recipe I used leftover pork belly that was cooked the day before, alternatively, you can cook a piece low and slow and then chill it, (it is better chilled so you can cut it into more equal sized pieces).
Once chilled, cut the pork into even sized cubes. Put a large pan on a medium high heat and add a small amount of oil, add the pork cubes to the pan taking care not to overcrowd it so you can brown the pork.
While they are colouring, add the soy, honey, 5 spice, Gochujang and sesame oil into a bowl and whisk to combine all the ingredients.
Once the pork is coloured all over, put all the pork back into one pan and add the the sauce to the pan and coat everything evenly. Take care not to burn it as it’s got a high sugar content and can burn quickly, this will only take a minute or two to reduce and get sticky.
Take the pan off the heat and add the toasted sesame seeds and toss.
Serve with some cocktail sticks or you can make them into little lettuce cups with baby gem lettuce and cucumber slices.