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Recipe
Serves 4, 15min prep, 1.5hr total
Ingredients:
• 1.2kg of pork belly (skin on, bones out)
• 1.5l of water
• 4 tbspn dark soy
• 4 tbspn soy
• 5 tbspn white vinegar
• 5 cloves of garlic
• 2 tsp sugar
• ½ stalk of spring onion (not essential, but good to have)
• Sesame seeds (not essential, but good to have)
• 1 cup of medium grain rice (or whatever you have)
Directions:
• Dice the pork belly in to 3x3cm cubes and drop them in the camp oven, then add the soys, vinegar, diced garlic, sugar and 500ml water. Stir around and place on medium heat for 1.5 hours.
• Check the fluid levels every 30 min and gradually add water as the level gets down to ¼ the height of the meat.
• After an hour, rinse the rice and add 1.5 cups of water in a pot with a lid and cook for about 12-15 min on medium heat or until the water has absorbed in to the rice and it tastes cooked.
• Once the pork is starting to slightly fall apart when you stir it, take the lid off the camp oven and reduce until the sauce is dark and sticky.
• Serve the pork on top of the rice and garnish with spring onions and sesame seeds if you have them