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Place the rashers of meat in a pan of stock and bring to the boil.
Reduce the heat to a simmer, cover the pan with a lid, and leave to simmer for two hours. Top up with extra stock if necessary. See notes.
While the meat is simmering, measure all the ingredients for the glaze into a small bowl and mix well. Set aside. See notes.
After two hours, remove the meat from the stck oand leave on a plate until it is cool enough to handle.
Cut the meat into 1" pieces.
Heat 2 tablespoons of olive oil in a large frying pan then add the cut pork.
Turn the heat down to medium and fry the pieces of pork, turning frequently, until they are browned on all sides. See notes.
Add the glaze ingredients and bring to the boil. Stir until the glaze has thickened and the pork is well coated.
Serve immediately with rice and your choice of vegetables.