Ginger glazed belly pork with satay

[Glaucus]

Here you go guys the first photographed meal from the new pad!
New place is so much better and no flatmates to kill my knifes.

Ginger glazed belly pork with satay
Belly Pork 1-2 large/thick slice per person
Couple tablespoons honey
1" cube of fresh ginger (or lazy ginger)
3 tablespoons crunchy peanut butter
1.5 cups water (or water from the pork)
2-3" cube of creamed coconut
2 finely diced fresh chillis (or to taste, can also use lazy chilli)
1 tablespoon of lemon/lime juice (depends what hint of flavour you like)

1) in a roasting tray place the pork belly and cover with water and add a little salt. cover with foil to seal it and place in the oven at 160 for 3 hours (45minutes minimum)

2) remove the pork and trim of the excess fat and skin.


3) mix the honey and finely diced ginger together and marinade the pork Grill or roast the pork till caramelised and crunchy.



4) whilst the pork is grilling. In a saucepan or frying pan add the remaining ingredients. For a sauce consistency you need about 1/3rd cup of water (or the water use to braise the belly pork) to every tablespoon of peanut butter. Once it starts boiling it will thicken up. Add more water or peanut butter to required consistency.



5) serve with sticky rice.