Cherie’s Pork Belly Burnt Ends

Braising Liquid

• 1 cup water
• ¾ cup Pepper & Me Wok Sauce
• ¾ cup soy sauce
• ¾ cup mirin
• ¼ cup Pepper & Me Sweet Sesh
• 1 tsp sesame oil
• 1 tsp Pepper & Me Bakers Blend

Pork

• 1.5kg boneless pork belly
• 1 tsp Pepper & Me Black Gold
• Oil

1. Preheat oven to 240C
2. Add all of the braising liquid ingredients to a large casserole dish and mix to combine
3. Take your pork belly and dry the skin well, score the skin in a diamond pattern and sprinkle over the Black Gold and drizzle with a little oil
4. Place in the braising liquid skin side up so that the skin is out of the liquid but the meat is covered
5. Cook at 240C for 30 minutes then drop to 150C for 1 ½ hours
6. Remove the pork from the braising liquid and set aside to rest for 30 minutes
7. Add the remaining braising liquid  to a pan and pop over a medium heat to reduce until it starts to thicken and become sticky
8. Cut the pork into cubes and toss in the sticky sauce
9. Dollop with mayo and drizzle with some extra Sweet Sesh