This recipe is from Joanne Munro, the Head Chef at Kelvingrove Cafe, in Finnieston, Glasgow.
Ingredients:
400g cooked pork belly cut into cubes
150g ketchup
100g golden syrup
100g dark brown sugar
50g grated root ginger
Juice of 1 orange
1 tsp angostura bitters
2 shots of bourbon.
Method…
Heat a large frying pan or wok to a medium heat.
Combine all the ingredients (except the pork) in a large mixing bowl with a whisk.
Add 1 tsp of vegetable oil to your pan/wok and toss the pork until its golden and crisp.
Toss the hot pork in the glaze until fully coated, then serve on skewers with an orange wedge garnish.
