H-06 LIFTOFF
GARLIC GHOST
PORK BELLY BITES.
Pork belly roasted until deeply golden and crisp, then tossed through a sticky garlic ghost pepper glaze made with H-06 LIFTOFF. Rich, crunchy and dangerously easy to keep eating.
HOW TO MAKE IT
METHOD.
PREHEAT THE OVEN.
Preheat the oven to 220°C. Line a large baking tray with foil and place a wire rack over the top so the rendered fat can drain away from the pork.
PREP THE PORK.
Pat the pork belly completely dry with paper towel. Cut it into even 3–4cm cubes, trimming away any unusually thick sections of fat if required.
SEASON IT.
Place the pork in a large bowl. Add the oil, salt, garlic powder, onion powder, smoked paprika and black pepper. Toss until every surface is evenly coated.
ROAST UNTIL GOLDEN.
Arrange the pork belly pieces on the rack with space between them. Roast for 25 minutes, then turn each piece and continue cooking for another 20–25 minutes.
MAKE THE GLAZE.
Add H-06 LIFTOFF, honey, soy sauce, brown sugar, rice vinegar, sesame oil, garlic and ginger to a large frying pan. Simmer over medium heat for 2–3 minutes until glossy and slightly thickened.
CHECK THE PORK.
The pork belly is ready when the outside is deeply browned and crisp while the centre remains tender. Give softer pieces another 5–10 minutes in the oven if required.
TOSS THROUGH THE GLAZE.
Transfer the hot pork belly directly into the pan. Toss over medium heat for 2–3 minutes until each piece is completely coated and the glaze becomes sticky around the edges.
FINISH AND SERVE.
Transfer the pork belly bites to a serving bowl. Scatter with spring onion, sesame seeds and coriander. Serve immediately with extra H-06 LIFTOFF for anyone still making eye contact.
HARRY'S TIP
DRY PORK. HOT OVEN.
Moisture is the enemy of crisp pork belly. Pat every piece properly dry, leave space around it and roast it on a rack. Crowd the tray and you are steaming expensive cubes of fat.
THE IMPORTANT PART
TOSS THEM WITH
H-06 LIFTOFF.
Roasted garlic flavour and serious ghost pepper heat cut through the rich pork fat, while honey and soy turn the sauce into a sticky glaze that clings to every crisp edge.
SHOP H-06 LIFTOFF