- 5kg pork belly
- 4 garlic cloves
- 1 red chilli
- 30g ginger
- 1 tbsp allspice
- 70ml Scotch Whisky Sauce
- 50ml runny honey
- To a large pan, add crushed garlic, chopped ginger and chilli, and a pinch of salt. Place the pork belly on top, then cover with boiling water, bring to the boil, then cover and simmer over a low heat for two hours.
- Remove from the pan and shake off any excess water, then cut the pork in to cubes and place on a baking tray.
- Mix together the whisky sauce and honey, and season to taste. Cover the pork cubes with the marinade and cook in an oven, belly side up, at 150C for one hour, basting throughout to stop it from catching. Add more marinade, if required, and after one hour the belly fat should have rendered leaving a tender wee morsel.
- Serve with sour cream and fresh chives.