So sticky. So easy. So cheap.
You’ve got to use both soy sauces for this to work.
Cooking Time (includes preparation time): 1 Hour 20 Minutes
Dark Soy Sauce - £0.60
Light Soy Sauce - £0.60
4 Spring Onions - £0.55
Knob of Ginger - £0.33
Mirin - £1.70
400g of Basmati Rice - £0.60
700g of Pork Belly - £3.80
Chinese 5 Spice - £0.85
Brown Sugar - £0.69
Total Cost - £9.72 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dice up your pork belly. Add to a pan and cover with boiling water. Add 3 chopped spring onions, a large knob of sliced ginger and a heaped teaspoon of Chinese 5 spice.
Boil for 7 minutes.
Drain the water and remove the spring onions. Place pan back on the heat and add a splash of oil. Fry the pork and ginger until they are nicely browned.
Add 2 teaspoons of sugar, a heaped teaspoon of Chinese 5 spice, 2 tablespoons of dark soy sauce and 2 tablespoons of light soy sauce and 1 tablespoon of mirin. Mix together.
Get your rice on (follow pack instructions).
Add 400ml of water to your pork. Turn it down to a simmer and cook for 40 minutes. Add small splashes of water if it starts to dry up.
Once pork is delicious and sticky, remove from the heat. Serve on a bed of hot rice and add a handful of chopped spring onions. Tuck in and enjoy.