Pork Belly Stir Fry

Our development chef Lydnsay made a delicious stir fry the other day with our Vietnamese Pork Belly. Since our barbeque meats aren't going to be around for much longer (sigh) we jumped at an excuse to eat more of it...especially in a way that doesn't require sunshine.

Once your pork belly has cooked in the oven, make a quick stir fry sauce with:

• 3 tbsp Soy sauce
• 1 tbsp Thai Fish Sauce
• 1 tbsp fresh lime juice
• 1tbsp honey
• 2 tbsp ketchup manis

Then trim some tender stem broccoli (cutting vegetables at an angle always gives a better finish) and bring a pan of salted water to the boil.....

Once bubbling add the broccoli and cook for 2 minutes. Drain and refresh under cold water.

Heat up a wok with some sesame oil, add some sliced spring onions and finely slice garlic and cook for 1 minute until starting to brown slightly. Then add the shredded pork and sauce and keep on a high heat. Cook for 5 minutes, stirring occasionally ensuring the meat is lightly coated in the sauce. Add the broccoli and continue to cook for 2 minutes to heat through.

Arrange on a large serving plate or individual plates with more sliced fresh red chillies, spring onions, some fresh coriander and some toasted sesame seeds scattered over.