Cold and Flu season is coming, and I always go for the good old hot toddy approach. Hot lemon and ginger, with a dash of honey and a little tipple, works wonders. This particular recipe gives those same properties, but I’ve used orange and ginger for the same citric kick. It looks impressively healthy too, and easy to cook, so maybe a date night dinner idea?
Ingredients:
1 400g pack of Pork Belly
1 large orange
A thumb-sized piece of fresh ginger
120ml ( ½ cup) chicken stock
2 teaspoons of Honey
Bunch of Pak Choy ( Bok Choi or Chinese leaves) trimmed and halved lengthways
Toasted sesame seeds
Here is how to make this recipe:
Toast the sesame seeds in a dry frying pan over moderate heat until slightly browned and set aside.
Grate all the zest from your orange and ginger. Cut the pork belly slices into cubes and place in a frying pan, over medium heat cook until crispy, add the ginger and orange zest to the pan and cook for around 20 seconds until fragrant. Pour in the stock and add the Honey. Increase the heat and cook for 3-4 minutes, or until the sauce thickens. Add the Pak Choy and cook until it has wilted. Season and sprinkle the toasted sesame seeds over the meat before serving.
Serve this as it is, or with a steaming pile of rice, or cauliflower rice.
You can do this recipe with chicken too
