The big bits
1kg 100% NZPork belly
2 tbsp Hoisin sauce
The little bits
1 tsp Chinese five spice
½ cup sweet Thai chilli sauce
2 tbsp Soy sauce
Salt & pepper
¼ tsp red food colouring
This is perfect with rice but udon or hokkien noodles are pretty good with it too. For veg, chop up a cucumber and sit it in salted water for a few minutes, then drain and serve with the pork belly slices.01:00:00 Start Pause Reset
Take a photo of your masterpiece, whack it on our facebook page and you could very well be NZPork’s Man of the Month. And then all kinds of wonderful things will happen to you.
Laps are not tables. So don't even bother.
Choosing utensils is no time to innovate – stick with the classics – knives, forks, etc..
Turn the telly off. Turning your head at a 180 degree angle whilst chewing makes digestion problematic.
Get the table sorted before you cook. Otherwise your genius creation will sit there, going cold.
It sucks. There's no getting around it.
But leaving it to others will undo all the good work you've done.
So harden up, and put those rubber gloves on baby. Yes, the pink ones.