Turkish Flatbread16 April 2021
Chicken Fajita Wraps30 April 2021
Sticky Chinese Pork
You know it’s a win when there is barely any dinner left by the time it’s your turn to dish up!
500g Pork Belly – deboned
1 ½ lt boiling water
1 veg stock cube
2 tsp ginger – minced
3 green onions – sliced
1 tbsp veg/sesame oil
3 tbsp soy sauce
2 tbsp honey
2 tbsp brown sugar
1 tsp ginger – minced
Fresh red chili – sliced (to taste)
Pack 11 or so briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters into the bottom section and get that going. You will want a low heat for the simmering. You don’t want a rolling boil, just a nice gentle simmer.
- Cut the skin off of the pork belly.
- Slice it into nice thick slices – approx 2.5 cm thick.
- Place a pot/potjie pot onto the PotjieKing to heat up. Add the boiling water, veg stock, ginger, and green onion, give it a good stir to mix the stock cube in.
- Slide the pork belly slices in and allow to simmer gently for 30 – 40 minutes.
- Remove from pot and towel dry before cutting into bite-size chunks. Add a couple more briquettes (5 or 6 depending on what’s left of the first lot) and place your pan onto the PotjieKing to heat up.
- Place the cuts of pork, fat side down, into the pan to start cooking off some of the fat. Use a paper towel and braai tongs to soak up excess fat out of the pan.
- Combine the glaze ingredients and set it aside.
- Fry the pork until you have some nice color developing and then pour the glaze over.
- Keep tossing the pork while frying to coat it all evenly in the glaze.
- Fry for a few minutes until the glaze has thickened and coated the pork nicely.
Served with fragrant jasmine rice and Chinese coleslaw.
PotjieKing – Feeding Adventure Since 2008