Ingredients
180gm� � � � � � � � �Pork Belly
25 ml� � � � � � � � � Olive Oil
To taste� � � � � � � �Salt & Black Pepper
50 gms� � � � � � � � Burmese Coconut Rice
60 gms� � � � � � � � Pok Choy
10 gms� � � � � � � � Som Tum Glaze
10 gms� � � � � � � � Chop Chilly
3 gms� � � � � � � � � Soya Sauce
5ml� � � � � � � � � � � Sugar
5 gms� � � � � � � � � �Mirin
10 ml� � � � � � � � � �White Vinegar
Method
- Rub the pork belly with the salt and leave to stand for 30 minutes.
- Rinse off the salt and pat dry with kitchen paper towel.
- Place the belly skin down in a roasting tray.
- Drizzle olive oil and season with black pepper.
- To make the glaze, bring the brown sugar, soy sauce, mirin and vinegar to the boil and then reduce the heat and simmer until syrupy.
- Bring the glaze to the boil again and then simmer over a gentle heat until thickened.
- To serve, carve the roasted pork belly and pour som tum glaze over the meat.
- �Serve with Burmese Coconut Rice.
