Gingerbread glazed pork belly bites

Method Print recipe

1. Place the pork belly bites into a bowl, add the cornflour and toss well until evenly coated, shaking off any excess.
2. Carefully lower the coated pork belly into the fryer and deep-fry until golden, crisp and piping hot throughout. Drain well.
3. Meanwhile, add the gingerbread syrup, orange juice, cider vinegar, ginger purée, garlic purée, dark brown sugar, dark soy sauce, cinnamon and nutmeg to a saucepan.
4. Bring to a simmer and cook for 3–5 minutes, stirring occasionally, until the glaze has reduced slightly and is glossy and sticky.
5. Add the crispy pork belly bites to the hot glaze and toss until evenly coated.
6. Garnish with finely sliced spring onion and red chilli. Serve immediately.