This recipe is from Joanne Munro, the Head Chef at Kelvingrove Cafe, in Finnieston, Glasgow.
400g cooked pork belly cut into cubes
100g golden syrup
100g dark brown sugar
50g grated root ginger
Juice of 1 orange
1 tsp angostura bitters
2 shots of bourbon.
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.